Time 30 + minutes
Servings 6


  • 1 can BRUNSWICK® PINK SALMON 418g; drained and deboned
  • 2 tbsp. butter
  • ¾ cup onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 cup fresh baby spinach
  • 3 oz. cream cheese, softened
  • 1 tsp. basil leaves
  • 1 pack puff pastry (1 lb.)
  • 1 egg
  • 1 tsp water
  • Salt and pepper to taste


  1. 1In a saucepan over medium heat add butter, onions, and garlic and sauté for 2 min. Add spinach and cook until it softens. Set aside
  2. 2In a bowl, mix cream cheese and basil and add it to the spinach mixture. Mix in the salmon
  3. 3Unfold puff pastry onto a light-floured surface and roll out flat. Top ½ of the pastry with the salmon mixture leaving about 2 inches around the edges
  4. 4Brush edges of puff pastry with egg wash (1 egg + 1 tsp water).
  5. 5Fold the pastry over and press the edges together to seal
  6. 6Line a baking sheet with wax paper and place Salmon in croute seam side down
  7. 7Make crosshatch slits on top of the Dough with a knife. Then brush with more egg wash
  8. 8Bake at in an oven preheated to 375°F for 25-30 minutes or until the pastry is golden brown