Empanada Barcelona

• 1/2 pound salmon fillet
• 1 cup whipping cream
• Salt and pepper to taste
• Lemon juice
• 2 egg whites
• 3 pounds spinach
• 2 peeled shallots, chopped
• 1/4 cup toasted pine nuts
• 1/2 cup craisins
• Olive oil
• 1 quart port wine
• 1/2 pound craisins
• 1/2 pound butter

1. Blend all ingredients together.
2. Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time.
3. Take off heat, set aside to cool.
4. Combine wine craisins and butter.
5. Reduce to a syrupy sauce.
6. Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt
7. Assembly: Put pastry on a parchment lined sheet pan.
8. Place salmon mousse down the middle and top with spinach filling.
9. Roll pastry jelly-roll style.
10. Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown.
11. Let empanada cool down.
12. Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce.

salmon fillet, whipping cream, salt, lemon juice, egg whites, spinach, shallots, nuts, craisins, olive oil, port wine, craisins, butter

Taken from www.foodnetwork.com/recipes/empanada-barcelona-recipe.html (may not work)