Buttery Salmon and Spinach Rolls

Adam Dennis
5 days ago
2 min read

I made these buttery salmon and spinach rolls in my 13 December 2025 Zoom class and they were a definite hit. The key is the right blance of spinach mixture for each serving along with getting the puff pastry to the right golden brown consistency. This is a versatile appetizer in that you can easily vary the sizes and presentation to go for quick finger food or something a bit more elegant.

4 Ozs Cream cheese organic, softened
5 Ozs frozen spinach thawed and squeezed dry
1 Lemon, zested
1 Clove garlic, minced
2 Packs of 18oz puff pastry
1 Lb salmon fillets, skinned and boned
1 Egg, beaten

Making the Salmon and Spinach Rolls...

Pre-heat the oven to 400F (204C).

In a food processor pulse together the cream cheese, spinach, lemon zest and

garlic. Don't go crazy, we want a little bit of texture.

Divide the puff pastry into 6 equal portions (or you can do a larger number of

smaller portions). Roll the pastry out to a thickness of 2 - 3 mm and just over

twice the width of the salmon fillet so that it can be wrapped.

Place the salmon fillet on one half of the pastry and season lightly with salt

and pepper. Spread enough of the spinach mixture over the salmon to cover

it, about a tablespoon per portion. Make sure not to use too much so that it

runs off.

Brush the pastry edges with a little of the beaten egg and fold the pastry over.

Gently pinch the edges together to seal it. And set aside.

These pastry parcels can be prepared in advance and kept in the fridge for up

to 24 hours. Don't brush them with egg until you are ready to put them in the

oven.

Before baking, place the pastries on a greased baking tray lined with baking

parchment. Make sure the edges are sealed so the sauce doesn't run out.

Brush each parcel with the egg wash, and make a small cut on the top of

each parcel to let the steam escape.

Bake in the oven for 12 - 15 minutes for individual parcels. To test if they are

cooked through, place a thermometer through one of the pastry cuts. The

internal temp should be between 125F (52C) and 140F (60C) depending upon

your personal preference. 125F (52C) is closer to rare, and 140F (60C ) is closer

to well done.

Serve and enjoy!

Try making this fun appetizer with these other goodies:

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