Daily Recipes Food Recipes


Salmon in puff pastry with spinach and cream cheese, a delicious and simple recipe to prepare that you can make at home at any time. We indicate a simple step by step with two options to prepare to choose the one you like.


The salmon in puff pastry with spinach and cream cheese is one of the simplest recipes that you will find and is very striking at first glance, as if a dish is complex and elaborated when in a few steps you have it ready.


To prepare this dish you do not need to be a chef or have high experience, just follow the steps indicated and you will not have any problem to get to enjoy this dish.


The combination of the four flavors (puff pastry, salmon, spinach and cheese) together with the different textures draws the attention in the first bites, collides, to become a sensational flavor as they combine perfectly.


In addition, the special point is given by spinach because it is a tremendously simple way to include vegetables in eating habits without being a big inconvenience for the less fans of the green.


Salmon in puff pastry with spinach: ingredients

  • 1 Salmon Loin
  • 1 sheet of puff pastry
  • 125 Gr. Cream Cheese
  • 150 gr. fresh or frozen spinach
  • Olive oil
  • Salt
  • Freshly ground black pepper

Salmon in puff pastry with spinach: preparation


Before we launch to explain the step by step, an important previous point is to note that it is important that the salmon loin or the piece you have chosen does not contain any thorns. That said, let’s get started.


Wash the spinach if they are fresh and add to a frying pan with a few drops of hot oil to sauté. It would make the same step if they were frozen spinach. Although they may look like many spinach for the amount of salmon you have, do not be frightened, they will be reduced quickly.


Drain the spinach very well in a sieve of tiny holes, press well to drop as much water as possible.


* Another option-and here is the second way to prepare it-is to pour the cream cheese along with the spinach in the frying pan and stir until they are well integrated both. As you will see in the photos, we have prepared it separately.


Then spread the puff pastry on the surface, figure out how much the salmon will occupy and toss the spinach over that surface, leaving a piece of puff pastry on the side to close it more comfortably.


On the bed of spinach place the salmon with the skin previously removed (more comfortable, personally, when eating) and season. Put a good layer of cream cheese on top, spreading with a knife.


Close the puff pastry as if it were a package and the remaining layer short to make some decoration. In my case, as you can see in the image, the first thing I did is fold the right side over the salmon and then I covered it with the left, there I saw how much leftover and I cut with a knife, always counting on a part of this top layer that reaches cover to the bottom. In other words, it is important that the latches are always downwards. So the side of the sides I’ve also closed it downwards.


Then, with the remaining puff pastry you can cut strips or make shapes, put them over. Prick the puff pastry with a fork or make a cut in the middle area to make the chimney effect. Then I pinceláis it all with a beaten egg.



Get the oven preheated to 180 °, placing it in the middle of the oven, and leave until the puff pastry is golden.


Once you have it ready, just let it cool for a few minutes to seat the puff pastry and serve quickly.


About the author

William Johnson

Add Comment

Click here to post a comment

Your email address will not be published. Required fields are marked *