This dish is something between a fish based deli roll and a Russian pie, coulibiac. You can make it as one large pastry as directed or divide into smaller individual pieces and fill and roll the same way as pictured.
The recipe calls for smoked salmon, but you can also use raw salmon, just lightly sear it before adding to pastry. It will finish cooking in the oven.
- Cook Time
- Prep Time
- 6 to 8Servings
- 1 cup sour cream
- 1 tablespoon dried dill
- 1 tablespoon minced onion
Salt and pepper to taste.
½ package puff pastry (1 sheet)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
Salt and pepper
4 tablespoon butter, divided
½ shallot, chopped
1½ cup frozen chopped spinach, thawed and drained
8 ounces smoked salmon, diced
Extra virgin olive oil
1 egg, beaten
Make the dill sauce:
- In a bowl combine the sour cream, dill, minced onion and salt and pepper. Mix to combine and then cover and refrigerate until ready to serve.
Make the salmon pie:
- Preheat oven to 350℉. Lightly grease a 12 x 15-inch cookie sheet with non-stick cooking spray.
- Unfold puff pastry sheet onto prepared cookie sheet. Sprinkle with parsley, thyme, salt, and pepper.
- In a sauté pan, melt 2 tablespoons butter and sauté shallots until translucent. Add spinach and sauté for 3 minutes. Remove from heat and cool mixture.
- Spread spinach over pastry, top with diced salmon, and season with salt and pepper.
- Roll dough as for a jelly roll, place seam side down and brush with beaten egg.
- Bake, uncovered, at 350°F for 45 minutes to 1 hour, until slightly browned and flaking. Let stand 5 minutes before slicing and serving with dill sauce.