Cooking with Karel Anne: Spinach and Salmon Pastry

In answering the eternal question: WHAT am I going to feed all these people??
You can only serve the leftovers from the holiday meal a certain number
of times before they revolt! This easily made dish has it all in one.
Add a pear salad for a just perfect meal!

Spinach and Salmon: Puff Pastry Perfect

Serving Size : 8

1 1/2 pounds salmon -- cut into 8 3-oz pieces
1 teaspoon salt and pepper -- freshly ground
16 ounces spinach
1 tablespoon flavored vinegar + 1 tablespoon water
1 cup mozzarella cheese -- shredded
8 ounces ricotta cheese -- fresh
1/4 teaspoon nutmeg -- ground
1 teaspoon red pepper flakes (optional)
5-6 green onions -- chopped (white & green)
1 egg -- beaten
1 pound puff pastry (2 sheet box) thawed
1 extra egg for glazing -- beaten

1. Preheat the oven to 400F. Season the salmon with salt and pepper, and cut in
pieces. Set aside.

2. Wash the spinach carefully to release any dirt, then cook in the vinegar and water.
Steam it just until wilted. This is about 3 minutes in a saucepan, or less than 2 minutes
in the microwave. Drain it thoroughly. Chop very fine and place in a mixing bowl.
Add the shredded mozzarella and ricotta. Stir in the nutmeg, green onion, and pepper flakes.
Mix well and add the first beaten egg.

3. Lay out the pastry into a rectangle. Carefully place each piece of salmon on the pastry.
Cut pastry one half-inch larger than the salmon. Roll out the remaining rectangle a bit
larger than the first. Cut this pastry to match the first, with room to spare on all
sides for sealing.

4. Place the bottom pastry on the baking sheet. Spread about a tablespoon of the spinach
mixture on the pastry and top with the salmon. Mound the remaining spinach and cheese
mixture in the center of the pastry, so that it covers about two thirds of the fish.
Season with additional salt and pepper, if desired.

5. Gently lay the top rolled pastry over the spinach, and fork seal the edges. Repeat
with each piece. When all are completed, brush with the beaten egg wash to completely seal.

6. Return to the refrigerator for at least half an hour. Bake for 20 to 25 minutes
until the pastry is crisp and golden, and the salmon is cooked. Serve warm or
cool to room temperature.

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