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Le Chaudron recipe
Feuillete de saumon épinards
Salmon and spinach in puff pastry
⏱ 45 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2sheets of all-butter puff pastry
600 g (21 oz)skinless salmon fillet
500 g (18 oz)fresh spinach
200 g (7 oz)cream cheese (Saint-Môret style)
1egg yolkfor glazing
3shallots, finely chopped
2 clovesgarlic, crushed
1 pinchgrated nutmeg
- 2 sheets of all-butter puff pastry
- 600 g (21 oz) skinless salmon fillet
- 500 g (18 oz) fresh spinach
- 200 g (7 oz) cream cheese (Saint-Môret style)
- 1 egg yolk for glazing
- 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 6. 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 and wilt it in the large skillet with the chopped shallots and crushed garlic for 5 minutes.Making it from scratch? See the puff pastry — ≈ 45 min
- Squeeze the spinach well in a colander, then chop it.
- Mix the spinach with the cream cheese and nutmeg and season well.
- Unroll the first sheet of puff pastry onto the lined baking sheet and spread a layer of spinach in the center.
- Lay the whole salmon fillet on the spinach and cover with the rest of the cheesy spinach.
- Cover with the second sheet and seal the edges well with a fork.
- Brush with egg yolk and bake for 35 minutes at 200 °C (400 °F) fan until golden.
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