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Parve
Medium
1 Hour, 30 Minutes
Diets 
Salmon, spinach, and potatoes are wrapped in puff pastry and baked to crispy perfection in this easy take on the classic French dish. An elegant dish for the holidays, a simcha, or dinner party.
1 roll Gefen Puff Pastry
2 pounds salmon side, cut in half lengthwise
1 cup frozen spinach
5 egg yolks, divided
2 Yukon gold potatoes, peeled
salt
pepper
arugula
pomegranate seeds
In a large pan, cook your frozen spinach on high heat for about three minutes and drain well. Add three egg yolks to the spinach and season to taste.
Thinly slice your potatoes on a mandolin (they should be paper thin).
Preheat your oven to 350 degrees Fahrenheit.
Tape two large pieces of Gefen Parchment Paper to your surface and lightly roll your puff pastry into a large rectangle about one quarter inch thick, nine inches wide, and 15 inches long.
Place your salmon in the center of your puff pastry and season well. Spread the spinach over the salmon evenly. Then top with the potato slices and season.
Carefully flip one side of the pastry over the salmon. Then remove the tape fortifying the paper and pull the parchment paper back without the pastry.
Do the same to the other side and then tuck in the loose pastry edges. Transfer to a baking sheet.
Score the top of the pastry with a small paring knife. Beat remaining two egg yolks and brush all around the pastry.
Bake for 40-45 minutes or until the pastry is crisp.
If desired, garnish with arugula and pomegranate seeds.
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Kosher.com instructions:
Should the loaf be transferred to the baking sheet with the spinach/potato facing up?
Should there be a double layer of puff pastry on the top (the two sides of puff pastry that have been folded over the spinach/potato) and a single layer of puff pastry under the salmon?
In the recipe photo, there doesn’t seem to be a double layer of pastry at the top. Please clarify, thanks.
Hi!
Hope this helps!
Do you have an idea of a nice sauce to go with this?
I think a pesto sauce would be delicious or you could do more of a mayo based hollandaise sauce.
salmon encroute just wondering, how long in advance can this be made and can it be frozen?
thanks!
You can make this in advance by just refrigerating it after rolling it. When you need it, just continue by scoring and brushing the pastry and baking. If you want to freeze it, it may be better to prepare everything, freeze it and then defrost it a few hours – egg wash and then bake!
Spices? What can we add to the salmon to make it more flavorful besides salt and pepper? It looks like a fabulous recipe!
How about dried parsley or dried dill?