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Categories:
salmon fillet whipping cream salt lemon juice egg whites spinach shallots nuts craisins olive oil port wine craisins butter
Viewed: 11 - Published at: 8 years agoIngredients
- 1/2 pound salmon fillet
- 1 cup whipping cream
- Salt and pepper to taste
- Lemon juice
- 2 egg whites
- 3 pounds spinach
- 2 peeled shallots, chopped
- 1/4 cup toasted pine nuts
- 1/2 cup craisins
- Olive oil
- 1 quart port wine
- 1/2 pound craisins
- 1/2 pound butter
Method
- Blend all ingredients together.
- Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time.
- Take off heat, set aside to cool.
- Combine wine craisins and butter.
- Reduce to a syrupy sauce.
- Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt
- Assembly: Put pastry on a parchment lined sheet pan.
- Place salmon mousse down the middle and top with spinach filling.
- Roll pastry jelly-roll style.
- Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown.
- Let empanada cool down.
- Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce.
