Salmon & Spinach Puff Pastry

Step 1

Be sure to follow the puff pastry package instructions! Preheat the oven to 400°F. Add the frozen spinach & a drizzle of water to a pan over medium heat.

Step 2

Cover the pan, letting the spinach thaw for 5 min. Remove the lid & cook off the excess water. Then add the sour cream, cream cheese, crushed or minced garlic, salt & pepper. Stir to combine. Turn off the heat.

Step 3

Lay the puff pastry sheet on a parchment-lined baking sheet. Roll out the dough according to the package instructions. Spread the spinach-cream mixture over the center of the pastry, forming a rectangle. Lay the skinless salmon over top the spinach. Season the salmon with salt, pepper & any other seasonings (we suggest thyme & garlic powder).

Step 4

Separate an egg, keeping only the yolk. Brush the pastry edges with egg. Cut long slits (1-inch apart) into the sides of the pastry. Fold in the uncut top & bottom of dough. Brush them with egg. Then braid the side strips inward, in an alternating pattern.

Step 5

Generously brush the top of the pastry with egg yolk. Bake for 20-25 min at 400°F, or until the pastry is golden brown.

Step 6

Remove from the oven & garnish with flaky salt if you have any. Let cool slightly before slicing. Enjoy!