Salmon and Spinach Puff Pastry Rolls

Name: Salmon and Spinach Puff Pastry Rolls
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Cuisine: France
Ingredients: 1 puff pastry (rectangular or round all-butter); 150 g of salmon (smoked or cooked fillet, flaked); 150 g of spinach (fresh or thawed, well squeezed); 80 g of shredded cheese (shredded Emmental or mozzarella); 2 tbsp of crème fraîche (thick); 1 eggs (beaten for the egg wash); 1 tbsp of sesame seeds; 3 sprigs of dill (chopped); 1 pinch of black pepper (ground); 1 pinch of salt (fine)

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These salmon spinach puff pastry rolls offer a tender, flavorful filling at the heart of crisp puff pastry. Perfect for a festive appetizer spread or a light starter, they go ideally with a crunchy green salad.

Total time: 43 min
Prep: 20 min
Cook: 23 min
Rest: 10 min
Difficulty: Medium
Per person: €1.88

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

For dessert

Yule Log Cake

55 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

370kcal

Protein14 g15%
Carbs24 g25%
Fat25 g60%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get perfectly round slices without crushing the pastry, be sure to put the rolled log in the freezer for about ten minutes before slicing it with the smooth blade of a very sharp knife.

Freezing : Can you freeze this recipe?

Yes

Raw or baked, up to 2 months in bags/containers. Thaw in the fridge.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the fridge. Pastry may soften.

Making ahead : Can you make it the day before?

Yes

Prepare the raw pinwheels, keep chilled under plastic wrap. Bake on the day.

Reheating : How do you reheat it?

Oven 160°C 10-15min. Air fryer 150°C 8-10min. Microwave not recommended (softens pastry).

Variations

Fresh cheese version: replace the crème fraîche and grated cheese with garlic and herb fromage blanc or ricotta.
Vegetarian version: replace the salmon with sautéed mushrooms or diced sun-dried tomatoes.
Spicy version: add a pinch of Espelette pepper or a teaspoon of whole-grain mustard to the cream.

Mistakes to avoid

Forgetting to squeeze out the spinach, which would soak the dough and keep it from puffing properly.
Slicing the log of dough while it is warm, which deforms the spirals and makes the filling spill out.
Packing the slices too tightly on the baking sheet, which blocks the circulation of hot air and prevents crisp baking.

Frequently asked questions

Can you use fresh salmon instead of smoked salmon?

Yes, simply cook a fresh salmon fillet by steaming or pan-searing it beforehand, then flake it carefully before laying it on the puff pastry with the spinach.

Can you make the pastry log the day before?

Absolutely, you can roll up the filled log, wrap it in plastic wrap and keep it in the refrigerator overnight. All you have to do is slice it and bake it for 20 min on the day.

How do you make sure the puff pastry stays crisp?

Be sure to press the spinach well to extract its water, preheat your oven to 190°C and bake on a metal baking sheet lined with parchment paper.

Which cheese should you choose for this recipe?

Shredded Emmental gives an excellent golden gratin, but you can also use shredded mozzarella for a stretchier result or Parmesan for a bolder flavor.