Recipe courtesy of Cafe Sevilla
Show: The Best Of
Episode: Appetizers
Total:
1 hr 10 min
Active:
20 min
Level:
None

Ingredients

Salmon Mousse:
Spinach Filling:
Cranberry Port Sauce:

Directions

Salmon Mousse:

Blend all ingredients together.

Spinach Filling:

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.

Cranberry Port Sauce:

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.

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