🐟 Rice & Spinach Puff Pastry Salmon Cake

Flaky puff pastry wrapped around a savory salmon filling mixed with rice, spinach, and herbs. Crisp and golden on the outside, moist and flavorful on the inside—perfect as a main dish or a show-stopper centerpiece.

🧾 Ingredients

Salmon Filling

• 1 lb (450 g) salmon fillet, skin removed

• 1 cup cooked rice (white or brown, cooled)

• 2 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)

• 1 small onion or shallot, finely chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil or butter

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 1 tsp dried dill or parsley

• Zest of ½ lemon (optional, but recommended)

Pastry

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

Optional Add-Ins

• ¼ cup grated Parmesan or feta cheese

• 1 tbsp Dijon mustard

• 1–2 tbsp cream cheese (for extra moisture)

👩‍🍳 Instructions

1. Prepare the Filling

Preheat oven to 400°F (200°C).

Heat olive oil or butter in a skillet over medium heat.

• Sauté onion until soft and translucent

• Add garlic and cook 30 seconds

• Add spinach and cook until wilted (or warmed through if frozen)

Remove from heat.

Flake salmon into small chunks and combine in a bowl with:

• Cooked rice

• Spinach mixture

• Salt, pepper, paprika, herbs, and lemon zest

• Cheese or cream cheese if using

Mix gently so the salmon stays chunky.

2. Assemble the Salmon Cake

Unroll puff pastry on a parchment-lined baking sheet.

Spoon the salmon mixture into the center, shaping it into a log or round mound, leaving space around the edges.

Fold pastry over the filling:

• Tuck in sides

• Seal edges well

Flip seam-side down if needed.

3. Finish & Bake

Brush pastry generously with beaten egg.

Use a sharp knife to cut small slits on top (for steam).

Bake for 30–35 minutes, until:

• Pastry is puffed and deep golden

• Filling is hot throughout

Rest 5 minutes before slicing.

🍽️ Serving Suggestions

• Lemon wedges

• Simple green salad

• Yogurt-dill or garlic cream sauce

❓ Q & A

Q: Can I use canned salmon?

Yes. Drain well and remove bones/skin. Use about 2 cups flaked canned salmon.

Q: What type of rice works best?

Any cooked rice works:

• White rice = softer texture

• Brown rice = nuttier flavor

• Leftover rice is perfect

Q: Can I make this ahead of time?

Yes.

• Assemble fully

• Refrigerate up to 24 hours

• Egg-wash just before baking

Q: Can I freeze it?

Yes—best before baking.

• Wrap tightly and freeze up to 1 month

• Bake from frozen at 375°F (190°C), adding 10–15 minutes

Q: How do I keep the pastry from getting soggy?

• Cool the filling before assembling

• Don’t overfill

• Cut steam vents on top

Q: Can I make individual portions?

Absolutely. Divide filling into smaller portions and wrap each in pastry for mini salmon puffs.

Q: Can I add more vegetables?

Yes! Mushrooms, leeks, or peas work beautifully—just cook and drain first.