This recipe comes from this month’s issue of French Saveurs. They do a number of tortes using different pastries. I like both salmon and spinach so of course I tried this one first.
That’s a little star I cut for the center. Can you tell? This torte popped out of the pie plate so perfectly and cut without tearing and crumbling. Lucky day!
Spinach and Salmon Torte
1 lb salmon without skin
1 lb baby spinach
1 bouillon cube parsley/garlic or vegetable
2 quarts water
3 tbsp creme fraiche
2 tbsp pine nuts
Salt and pepper
2 puff pastries
1 egg yolk
Bring the water and bouillon cube to a boil and poach the salmon for about 3 minutes. Remove and drain. Add the spinach to the poaching water and blanch. Remove, drain and press out excess water.
Mix the salmon, spinach, creme fraiche, eggs, pine nuts, salt, pepper and nutmeg together in a large bowl. Place one pastry in a pie plate allow the excess to hang over the sides. Fill with the salmon mixture. Cut the second pastry into a circle, the same size as the pie plate and place on top of the salmon mixture. Fold the first pastry over the top of the circle, pressing to seal. Brush with the egg yolk mixed with a little water. Bake at 400 degrees Fahrenheit for 35 minutes.