Salmon and Spinach Puff Pastry Rolls

Flaky Salmon and Spinach Puff Pastry Rolls – A Savoury Delight!

Looking for an easy yet elegant appetiser or light meal? These Salmon and Spinach Puff Pastry Rolls are the perfect combination of buttery, flaky pastry, tender salmon fillets, and a creamy ricotta-spinach filling. Whether you’re serving them at a gathering, as a quick snack, or for a light dinner, these golden-baked rolls are sure to impress. Scroll down or tap ‘Jump to Recipe’ to get started!

Why You’ll Love These Salmon and Spinach Rolls

Quick and Easy – With just 15 minutes of prep, these rolls come together effortlessly.
Flavour-Packed – The combination of lemon zest, ricotta, and salmon creates a fresh, well-balanced taste.
Perfect for Any Occasion – Serve as a starter, brunch option, or a light lunch with a crisp salad.
Make-Ahead Friendly – Prepare the rolls in advance and bake when needed for stress-free entertaining.

Simple Ingredients, Big Flavour

This recipe keeps it simple yet delicious, using just a handful of ingredients:

Puff Pastry – Store-bought puff pastry makes this recipe effortless while still delivering a golden, flaky texture.
Salmon – Fresh, skinless, and boneless salmon fillets provide a rich, buttery flavour.
Spinach – Adds freshness and colour while pairing beautifully with the ricotta.
Ricotta – Creamy and mild, it enhances the texture and brings everything together.
Lemon Zest & Juice – Brightens the filling and balances the richness of the salmon and pastry.
Egg Wash – A simple mix of egg yolk and milk ensures a glossy, golden finish.
Flaky Salt – Sprinkled on top for that extra crunch and flavour boost.

How to Make Flaky Salmon and Spinach Puff Pastry Rolls

Make the Spinach Filling

Start by wilting the spinach—just pour some boiling water over it, then drain really well and squeeze out any excess liquid. Chop it up and mix it with ricotta, lemon zest, salt, and black pepper until everything is well combined.

Mixing spinach, ricotta, lemon zest, salt, and pepper in a bowl. — Creamy ricotta, fresh spinach, and zesty lemon come together for the perfect savoury filling!

Assemble the Pastry

Unroll the puff pastry and spread the spinach-ricotta mixture evenly, leaving a little space along one long edge so it seals properly when rolled.

Spreading spinach and ricotta filling evenly over a puff pastry sheet. — A creamy spinach and ricotta mixture is spread over puff pastry

Prepare the Salmon

Season the salmon fillets with salt, black pepper, and a squeeze of lemon juice, then lay them along the longest side of the pastry, right on top of the filling.

Seasoned salmon fillets placed on top of the spinach filling. — Freshly seasoned salmon fillets sit on top of the creamy spinach filling, ready to be rolled!

Roll and Slice

Roll everything up tightly, starting from the side with the salmon. Once it’s rolled, slice it into even pieces.

Slicing the filled puff pastry roll into smaller pieces. — The rolled pastry is sliced into even pieces, ready for baking!

Bake the Rolls

Grease a muffin tin with butter and place each roll into a cup. Whisk an egg yolk with a splash of milk and brush it over the tops for a golden finish. Sprinkle with a little flaky salt and bake until the pastry is beautifully golden and crisp. If needed, turn on the fan for the last few minutes to get an even colour.

Brushing egg wash over the pastry rolls for a golden finish. — A light egg wash gives these pastry rolls a beautiful golden colour when baked!

Time to Enjoy!

Let them cool slightly before lifting them out with a silicone spatula. These are delicious on their own or served with a dip like garlic yoghurt or a lemony sauce.

Freshly baked salmon and spinach puff pastry rolls with a golden, flaky crust. — Crispy, golden pastry filled with salmon, spinach, and ricotta—absolutely delicious!

Scroll down for the full recipe with exact measurements!

Make-Ahead, Storage & Freezing Tips

Make-Ahead:

Assemble the rolls, place them in the muffin tin, and refrigerate for up to 12 hours before baking.
Brush with egg wash just before placing them in the oven.

Storage:

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in the oven at 160°C (320°F) for 5–7 minutes to keep them crispy.

Freezing:

These rolls can be frozen before baking. Arrange them on a tray, freeze until firm, then transfer to an airtight container.
Bake straight from frozen, adding a few extra minutes to the cooking time.

These Salmon and Spinach Puff Pastry Rolls are a deliciously flaky and savoury treat, perfect for any occasion. Tender salmon fillets, paired with a creamy ricotta and spinach filling, are wrapped in golden, buttery puff pastry for a flavour-packed bite. With a hint of lemon zest to brighten the flavours, these rolls are simple to prepare yet impressive enough to serve as a snack, appetiser, or light meal. Enjoy them warm, fresh from the oven, with your favourite sauce!

Ingredients

For the rolls:

120 g spinach
100 g ricotta
1 lemon, zest only
Salt (to taste)
Black pepper (to taste)
320 g puff pastry (ready rolled sheet)
240 g salmon fillets (skinless, boneless)
1 tbsp lemon juice
Butter (for greasing the muffin tin)

For the egg wash:

1 egg yolk
1 tbsp milk

For garnish:

Flaky sea salt

Instructions

Preheat the oven to 180°C (360°F) and grease a 12-cup muffin tin with butter.
Place the spinach in a sieve and pour boiling water over it to wilt, then drain well and finely chop. In a bowl, mix the spinach with ricotta, lemon zest, salt, and black pepper until well combined.
Unroll the puff pastry sheet and spread the spinach-ricotta mixture evenly over it, leaving a 5cm (2-inch) border along one long edge.
Season the salmon fillets with salt, black pepper, and lemon juice, then place them along the filled long edge of the pastry.
Roll the pastry tightly from the filled side towards the empty border. Slice into 12 equal pieces (about 3cm thick) and place each roll into the greased muffin tin.
Whisk the egg yolk and milk, then brush over the rolls. Sprinkle with flaky salt and bake for 30 minutes, or until golden brown. For an extra crisp finish, turn on the fan setting in the last 3 minutes of baking.
Allow the rolls to cool slightly before carefully removing them from the tin with a silicone spatula. Enjoy warm with your favourite sauce!

Nutrition Facts

Servings: 12 ServingCalories:210.01kcalTotal Fat:14.09gSaturated Fat: 3.85gTrans Fat: 0.02gCholesterol:27.32mgSodium:96.49mgPotassium:176.75mgTotal Carbohydrate:13.83gDietary Fiber: 0.81gSugars: 0.53gProtein:7.24gVitamin A: 73.42IUVitamin C: 7.79mgCalcium: 36.28mgIron: 1.1mgVitamin D: 2.29IUVitamin E: 1.1IUVitamin K: 52.79mcgThiamin: 0.16mgRiboflavin: 0.15mgNiacin: 2.93mgVitamin B6: 0.17mgFolate: 31.12mcgVitamin B12: 0.74mcgPhosphorus: 88.38mgMagnesium: 20.05mgZinc: 0.34mg

Note

Puff Pastry Handling: Keep the puff pastry chilled until ready to use to ensure a flaky texture. If it becomes too soft, place it in the fridge for a few minutes before rolling.

Spinach Prep: Squeeze out as much excess water as possible after wilting the spinach to prevent a soggy filling.

Make-Ahead Option: Assemble the rolls, place them in the muffin tin, and refrigerate for up to 12 hours before baking. Brush with egg wash just before baking.

Serving Suggestions: Enjoy with a side of garlic yoghurt sauce, tzatziki, or a lemony dill dip for extra flavour.

Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes to maintain crispiness.

Freezing: These rolls can be frozen before baking. Freeze on a tray, then transfer to an airtight container. Bake from frozen, adding a few extra minutes to the cooking time.

Read it online: https://shicocooks.com/recipe/salmon-and-spinach-puff-pastry-rolls/

Print Options: