Description
A buttery puff pastry ring layered with creamy herb cheese, smoked salmon, and garlicky spinach — rich, flaky, and indulgent.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 6 oz smoked salmon
- ½ cup cream cheese
- 1 cup spinach, sautéed and drained
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp dill or chives, chopped
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- Cut puff pastry into two large rings, brush with egg wash, and bake at 400°F for 20–25 minutes until golden and puffed. Cool slightly.
- In a pan, sauté spinach with olive oil and garlic until wilted; season lightly.
- Mix cream cheese with chopped dill, salt, and pepper until smooth.
- Slice pastry rings horizontally and spread a layer of herb cream cheese on the bottom half.
- Add sautéed spinach, then smoked salmon, followed by another layer of cream cheese.
- Place the top pastry ring and serve warm or at room temperature.
Notes
- Ensure the puff pastry is fully thawed before use for best results.
- Feel free to substitute smoked salmon with other types of fish if desired.
- This sandwich can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg