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smoked salmon and spinach puff pastry russian pie

Smoked Salmon With Spinach In Puffed Pastry

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Servings

6 Servings

Ingredients

  • 1 cup sour cream
  • 1 tablespoon dried dill
  • 1 tablespoon minced onion
  • Salt and pepper to taste.
  • ½  package puff pastry 1 sheet
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • Salt and pepper
  • 4 tablespoon butter divided
  • ½  shallot chopped
  • 1½  cup frozen chopped spinach thawed and drained
  • 8 ounces smoked salmon diced
  • Extra virgin olive oil
  • 1 egg beaten

Instructions

  • Make the dill sauce:
  • In a bowl combine the sour cream, dill, minced onion and salt and pepper. Mix to combine and then cover and refrigerate until ready to serve.
  • Make the salmon pie:
  • Preheat oven to 350℉. Lightly grease a 12 x 15-inch cookie sheet with non-stick cooking spray.
  • Unfold puff pastry sheet onto prepared cookie sheet. Sprinkle with parsley, thyme, salt, and pepper.
  • In a sauté pan, melt 2 tablespoons butter and sauté shallots until translucent. Add spinach and sauté for 3 minutes. Remove from heat and cool mixture.
  • Spread spinach over pastry, top with diced salmon, and season with salt and pepper. 
  • Roll dough as for a jelly roll, place seam side down and brush with beaten egg.
  • Bake, uncovered, at 350°F for 45 minutes to 1 hour, until slightly browned and flaking. Let stand 5 minutes before slicing and serving with dill sauce.