Spiedini Ristorante
Spiedini Ristorante

Festive Salmon Filet in Puff Pastry

Serves 6 to 8


  • 2 ½ lbs. salmon side (skin removed)
  • 1 packaged puff pastry sheets
  • ¼ cup chopped parsley
  • 1 lemon juice
  • Salt and pepper to taste
  • 1 egg
  • 3 oz. butter
  • Flour to dust puff pastry sheets
  • 1 lbs. fresh spinach leaves
  • 2 tbsp. olive oil
  • ½ teaspoon chopped garlic

Salmon Moussse Ingredients:

  • 6 oz. salmon trim (belly)
  • 2 egg whites
  • 1 slice white bread, crust trimmed
  • 4 ice cubes
  • 3 tbsp. heavy cream
  • Salt
  • Pinch of cayenne pepper

Method of Preparation:

Keep salmon chilled. Place ingredients in a food processor and blend quickly.

Salmon Filet Preparation

Make sure skin is removed and large bones are picked. Trim belly side of salmon. Season with salt and fresh pepper. Add chopped parsley and juice from one lemon. Top salmon filet with salmon mousse. Set aside.

Spinach Preparation

Heat sauté pan and add olive oil. Add spinach and season with salt and pepper. Wilt just lightly. Remove liquid, set aside and chill.

Puff Pastry Sheet Preparation

Package comes in two sheets. Sprinkle flour on kitchen work counter. Roll out sheet a bit more to fit your salmon side. Leave a few extra inches on both sides.

Bottom Sheet: Roll out and brush off excess flour. Add the spinach down the middle. Place salmon side on top. Fold puff pastry on to salmon to keep snug. Crack fresh egg in a small bowl, beat and brush on to puff pastry dough.

Top Sheet: Cover salmon with the second sheet. Tuck in so you have a nice pastry loaf. Use fork to prick little holes into top of pastry (known as docking).

Place on cookie sheet. Brush with egg mixture and bake at 375°F for 30 minutes. Don't open oven door for the first 10 minutes, puff pastry has to bake in a hot oven. After 30 minutes, turn off and let stand in oven for 10 more minutes.

Gustav Mauler — Certified Master Chef