Salmon Spinach Puff Pastry Braid
This easy salmon spinach puff pastry braid is filled with creamy salmon and savory spinach wrapped in flaky, golden puff pastry.
This Salmon Spinach Puff Pastry Braid is one of the first “fancy” dishes I ever made for Yom Tov, and it’s still such a classic! Flaky puff pastry filled with creamy salmon and savory spinach—it looks impressive but is surprisingly easy to make.
I love that there are so many ways to serve it. Bring the whole beautiful braid to the table, make individual portions, serve it with mushroom sauce, or drizzle it with spicy mayo. It makes a gorgeous appetizer or fish course for Yom Tov, Shabbos, or any special meal.
And while it may look complicated, the braid is actually so simple to create. Just cut strips along the sides of the puff pastry and crisscross them over the filling. Once baked, you get that beautiful golden, crispy pastry with the creamy salmon and spinach tucked inside.
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Salmon Spinach Puff Pastry Braid
Ingredients
For the Spinach Filling:
- 2 Tbsp oil
- 1 small onion, finely diced
- 2 cups frozen spinach, thawed and well drained
- Salt and black pepper, to taste
For the Salmon Filling:
- 1½ lbs fresh salmon, cut into very small pieces, OR
- 2 cans good-quality salmon, drained
- ⅓ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp paprika
- 1 tsp dried parsley
For Assembly:
- 2 sheets puff pastry, thawed and rolled out
Instructions
Prepare the Spinach Filling:
- Heat the oil in a frying pan over medium heat. Add diced onion and sauté for 7–10 minutes, until softened and lightly browned.
- Add spinach and season with salt and pepper. Cook for approximately 5 minutes. Remove from the fireand set aside to cool slightly.
Prepare the Salmon Filling:
- In a bowl, combine salmon, mayonnaise, garlic powder, onion powder, salt, paprika, and parsley. Mix until well combined.
To assemble:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place a sheet of puff pastry on a piece of parchment paper. Spoon half the salmon mixture in a strip down the center of the pastry. Top with half the spinach mixture.
- Cut strips into both sides of the puff pastry, leaving the center intact. Fold the strips over the filling, alternating sides to create a crisscross braid.
- Repeat with the second sheet of puff pastry and remaining filling.
- Transfer the braids to prepared baking sheet.
- Bake for about 40 minutes, or until the puff pastry is puffed, crisp, and golden brown.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/salmon-spinach-puff-pastry-braid/
