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Makes 4 servings
Preparation and cooking time: 40 minutes


4 slices salmon (300 grams)
Salt and pepper to taste
Calamansi juice to taste
4 rectangular slices puff pastry
1 tablespoon butter
1 piece egg, beaten

1 tablespoon olive oil
3 tablespoons butter
1/2 piece white onion, chopped
2 cups chopped spinach
1/4 cup chopped dill
1/3 cup all-purpose cream
1/2 cup cream cheese
1/2 cup chicken stock
1/2 tablespoon dijon mustard
2 tablespoons lemon juice
Salt and pepper to taste


1. Season the salmon slices with salt, pepper, and calamansi juice. Set aside.
2. On a clean floured surface, flatten the puff pastry dough using a rolling pin. Brush with butter and place a salmon piece on one end. Roll the salmon with the dough and seal the edges by pinching the ends. Brush with the beaten egg.
3. Place rolls on a lined baking tray and bake on a 200 degrees C preheated oven for 15 to 20 minutes or until golden. Set aside.

1. Heat olive oil and butter in a pan over medium heat. Saute the onion until translucent.
2. Add the spinach and dill and continue to saute for a few minutes.
3. Mix in the all-purpose cream, cream cheese, chicken stock, dijon mustard, and lemon juice. Stir until combined. Season with salt and pepper to taste.
4. Serve sauce with the baked salmon rolls.

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