This is a beautiful French dish that offers a simple method to serving a crème de la crème dinner or brunch for friends and family. Tender and moist salmon, fresh spinach and shallots sauteed with a hint of golden sherry creates a rich boldness in flavor that will fly you off to France. Plus, the flavor pop of smoked salmon adds a dimension of flavor worth celebrating.
2 5-6 oz boneless, skinless salmon fillet
1 oz smoked salmon (2 thin pieces)
1/2 fresh baby spinach, chopped
1 shallot, diced finely
1 tsp extra virgin olive oil
2 TBS golden sherry (Sub: white wine)
2 TBS Béarnaise sauce (SUB: 1 TBS Dijon mustard + 1 TBS Crème Fraiche, with a squeeze of lemon)
Zest of 1/4 lemon
Freshly ground pepper
1 frozen puff pastry sheet, lightly thawed
2 TBS flour
1 egg, lightly beaten (egg wash)
Remove any skin from the salmon and set aside. Preheat the oven to 425 degrees.
Sautee the chopped spinach and shallots in olive oil and sherry, in a 12-inch skillet over medium-high heat. Toss the spinach around until all liquids evaporate. Remove from heat, set aside to cool.
Flour your counter top or large cutting board. Lay 1/2 sheet of puff pastry on your floured surface. Starting from the center, roll the sheet out until it is 1/2 the original thickness. Cut the pastry in half. Place a salmon filet on each piece of pastry.
Lay the salmon on nearly the edge one half of each piece of pastry, leaving a small edge. Sprinkle with a pinch of salt and pepper. Spread the top of the salmon with the Béarnaise or Dijon and Crème Fraiche mixture. Lay one thin piece of smoked salmon over the top of the filet. Top with spinach, equally.
Fold the opposite half of pastry over the filet. Brush the exposed edge with egg wash and seal it with your fingers or a fork.
Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 12-15 minutes.
Remove from oven and allow to rest for 5 minutes before serving.