Empanada Barcelona

  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)

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