| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
Ingredients
- 1/2 pound salmon fillet
- 1 cup whipping cream
- Salt and pepper to taste
- Lemon juice
- 2 egg whites
- 3 pounds spinach
- 2 peeled shallots, chopped
- 1/4 cup toasted pine nuts
- 1/2 cup craisins
- Olive oil
- 1 quart port wine
- 1/2 pound craisins
- 1/2 pound butter
Instructions
- Blend all ingredients together.
- Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time. Take off heat, set aside to cool.
- Combine wine craisins and butter. Reduce to a syrupy sauce.
- Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt
- Assembly: Put pastry on a parchment lined sheet pan. Place salmon mousse down the middle and top with spinach filling. Roll pastry jelly-roll style. Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown. Let empanada cool down. Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce.
Reviews
i liked it
This recipe is wonderful..but finding the “craisins” required a little research.