Spinach Salmon Roll Food

SALMON-AND-SPINACH ROLLS

Steps:

• Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
• Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
• Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.

SPINACH AND SMOKED SALMON ROLLS

Steps:

• Cut 8 slices of smoked salmon in two lengthways.In a bowl, mix Boursin and lemon juice.Blanch spinach in boiling water for 10 seconds, then immerse in ice water.Dry on paper towels.Lay a half-slice of smoked salmon on each spinach leaf.Spread Boursin in the centre of the smoked salmon, fold the leaf edges over and roll up the leaves nice and tight.

SMOKED SALMON PINWHEELS

Steps:

• In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
• Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you'll use this side to "seal" the pinwheel.
• Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
• Tightly roll up each wrap, tucking in the ends as you go. It's important to roll these as tightly as possible so that the pinwheels stay together when cut.
• With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
• Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

SPINACH SALMON BUNDLES

Steps:

• Unroll crescent dough and separate into 4 rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper. Spoon spreadable cheese over each; top with spinach. Fold dough over filling and pinch edges to seal., Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown.

SPINACH SALMON ROLL

Steps:

• Spread two cloves crushed garlic on salmon fillet and allow to marinate for several hours.
• Mix spinach, bread crumbs, egg, remaining garlic, and spices.
• Roll out pastry dough until very thin and place fillet in center of the dough.
• Spread mustard on fish.
• Spread spinach mixture on fish.
• Wrap dough around fish.
• Place dough packet seam side down, onto cookie sheet. Brush with an eggwhite and sprinkle with sesame seeds.
• Make incisions on top of dough at 3/4" intervals.
• Bake at 375 for 30 minutes or until dough is nicely browned.
• Cut into slices.
• Serve warm with tartar sauce.

SPINACH AND SALMON LASAGNA

Steps:

• Preheat the oven to 410 degrees F (210 degrees C).
• Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
• Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
• Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
• Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.