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Le Chaudron recipe
Aumonieres de saumon épinards
Salmon and spinach phyllo bundles
⏱ 35 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skinless salmon fillets150 g (5 oz) each
8 sheetsphyllo dough
500 g (18 oz)fresh spinach
200 g (7 oz)cream cheese (Saint-Môret style)
100 g (3½ oz)melted unsalted butter
3shallots, finely chopped
2 clovesgarlic, crushed
1 pinchgrated nutmeg
- 4 skinless salmon fillets 150 g (5 oz) each
- 8 sheets phyllo dough
- 500 g (18 oz) fresh spinach
- 200 g (7 oz) cream cheese (Saint-Môret style)
- 100 g (3½ oz) melted unsalted butter
- 3 shallots, finely chopped
- 2 cloves garlic, crushed
- 1 pinch grated nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the spinach well and wilt it in the large skillet with the shallots and garlic for 5 minutes.
- Squeeze the spinach well in a colander to remove the water, then chop roughly.
- Mix the spinach with the cream cheese and nutmeg and season well.
- Brush the 8 sheets of phyllo with melted butter and stack them in pairs.
- Put a salmon fillet in the center of each double sheet and top with some of the spinach mixture.
- Gather up the corners of the phyllo into a bundle and tie gently with a piece of string.
- Put them on the lined baking sheet and bake for 20 minutes at 200 °C (400 °F) fan until golden.
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