Recipe courtesy of Cafe Sevilla
Show: The Best Of
Episode: Appetizers
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1 hr 10 min
20 min
50 min


Salmon Mousse:
Spinach Filling:
Cranberry Port Sauce:


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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