How to make delicious savory puff pastry pies, recipe with salmon and spinach to be served together with a mousse of tomato sauce and fresh cream.
Ingredients for 4 people
- a roll of ready-made puff pastry weighing about 200 g
- 350 g of salmon fillet
- 250 g of fresh spinach
- 1 egg
- 100 ml of fresh cream
- 1 shallot
- 2 spoons of milk
- salt and pepper
For the mousse
- 100 g of tomato sauce
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- 150 ml of fresh cream
- 5 g of jelly
- salt and pepper
How to prepare puff pastry pies with salmon and spinach
Finely chop the shallot and stew it with 2 tablespoons of water and a pinch of salt.
Dice 150 g of salmon.
The remaining salmon, cut it into small pieces, whisk it quickly and add the shallot, egg white (keep the yolk) and the fresh cream little by little.
Put the mixture in a bowl, add the diced salmon, salt and pepper, mix and set aside.
Wash and blanch the spinach for 30 seconds in salted boiling water, then drain and squeeze them well.
At this point, roll out the puff pastry, cut it out and line 4 single molds, then distribute the spinach first, then the salmon filling and then the spinach again, finally cover the whole with a disk of puff pastry, sealing the edges well.
Brush the patties with the yolk mixed with 2 tablespoons of milk and put them in the oven at 200 ° C for about a quarter of an hour.
Soak the gelatin in cold water.
Heat the tomato sauce, add the squeezed gelatin, mix and leave to cool.
Whip the cream and stirring from the bottom to the top gently add the tomato sauce, then salt, pepper and transfer the mousse to the refrigerator.
Serve the salmon and warm spinach patties accompanied by a spoonful of tomato mousse.
