Ingredients
Scale
- 1 sheet puff pastry (about 8 oz), thawed
- 12 oz fresh salmon fillet, skin removed and cut into 12 bite-sized pieces
- 1 cup fresh spinach, finely chopped
- 3 oz cream cheese, softened
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or butter (for sautéing)
If you’re short on puff pastry, phyllo dough can be a lighter substitute, though it requires more careful handling. For the cream cheese, mascarpone or ricotta can add a different richness, depending on your preference. And if fresh dill isn’t on hand, tarragon or parsley make lovely alternatives that bring their own unique flavors.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step always reminds me of my grandmother’s meticulous prep—she said a clean workspace was the secret to cooking with joy.
- Heat olive oil or butter in a skillet over medium heat. Add the minced shallot and garlic, cooking until softened and fragrant, about 2 minutes. Stir in the chopped spinach and cook just until wilted, about 1-2 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cream cheese, lemon zest, lemon juice, chopped dill, salt, and pepper. Fold in the cooled spinach mixture until evenly blended. This creamy filling is what brings the dish to life—my kids always sneak a taste before assembly!
- Roll out your puff pastry sheet on a lightly floured surface. Cut into 12 equal squares, roughly 3×3 inches each. Don’t worry about perfect edges—I find that a rustic look adds charm and character.
- Place a small spoonful of the spinach-cream cheese mixture in the center of each pastry square. Top each with a piece of salmon. Be sure not to overfill, or the pastry might leak during baking.
- Fold the pastry over the salmon to create a neat little package—either by bringing opposite corners together or folding like a small envelope. Seal edges gently with your fingers, then brush the tops with beaten egg for that beautiful golden finish.
- Arrange the bites on your prepared baking sheet with space between each. Bake for 15-18 minutes or until the pastry is puffed and golden brown, and the salmon is cooked through. The house will fill with such an inviting aroma, it’s impossible not to peek!
- Remove from oven and let rest for 5 minutes before serving. This little pause helps the filling set, making each bite neat and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International