Salmon Spiral Pie
Easy enough for every day; fancy enough for company!
Servings: 4 servings
Calories: 994kcal
Ingredients
- 1 lb salmon fillets cut cross-wise into 1.5" strips
- 1 pkg puff pastry pre-rolled, 2 sheets
- 1 medium zucchini sliced thinly using a mandolin
- 6 oz herbed cream cheese like Boursin Garlic and Fine Herbs of Shallot and Chives
- 6 grape tomatoes optional
Instructions
- Preheat oven to 375 degrees. Put a pizza stone of baking sheet in the oven and allow it to heat up for about 30 minutes. Do not skip this step or your bottom crust will be soggy. Substitute baking sheet if pizza stone is not an option.
- Prepare a work surface with a sheet of parchment paper about 14 inches square. Roll puff pastry to about 12" round or square. Position puff pastry on the parchment paper.
- Positions salmon strips about 3 inches inside the edge of the pastry circle. Overlap any thin salmon tips with the strip before to make the salmon ring as uniformly thick as possible all the way around.
- Brush the outer edges of the pastry with water and gently fold the overlap over the salmon ring. Stretch it as necessary to cover all the salmon. Try to avoid any thick 'wrinkles' of pastry.
- Take a very sharp knife and cut through the salmon and pastry every 1 ½". Try to make the cuts as uniform as possible. Take a cut piece and twist it on its side so the salmon is facing up. Repeat all the way around the circle.
- Prick the bottom of the pie plate with a fork in a few places.
- Slice the zucchini into very thin circles. Take the second sheet of puff pastry. Cut 2 strips of pastry slightly less wide than the zucchini circles. Spread the strips with cream cheese and position the zucchini slices along one edge of the strips so they only slightly overlap. The zucchini tops should stick out beyond the other edge of the pastry.
- Start with the first strip and roll it up LOOSELY. Place that roll at the beginning of the second strip and continue to roll loosely.
- Transfer your zucchini rosette to the center of your salmon ring. Gently press the rosette outward to open the zucchini spiral up a bit.
- Place a grape tomato in the center of the zucchini spiral and a few around one ring of the spiral. (Optional)
- Take the hot stone out of your preheated oven and carefully slide the parchment paper with the salmon spiral on to the stone.
- Bake 30 minutes at 375 degrees. Pastry should be golden brown and cheese melted through.
- You will have puff pastry and cream cheese left over. Spread the extra puff pastry with remaining Boursin and baked it till crisp (about 12-15 minutes). Serve wedges of it on the side with your Salmon Spiral Pie.
Notes
[nutrition-label]
Nutrition
Calories: 994kcal | Carbohydrates: 61g | Protein: 36g | Fat: 68g | Saturated Fat: 19g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 11g | Cholesterol: 100mg | Sodium: 722mg | Potassium: 234mg | Fiber: 3g | Sugar: 2g