Salmon Wreath

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5

20 minutes

PREP TIME

40 minutes

TOTAL TIME

4

SERVINGS

Appetizers

Ingredients

1 sheet puff pastry
4 tbsp Authentica Siciliana sauce
200g brie, sliced
1 cup frozen spinach, thawed, drained and squeezed thoroughly of any excess liquid
3 cans (120g) Gold Seal Wild Pink Salmon Skinless Boneless, drained and flaked
1 egg, beaten
Salt and pepper to taste

Suggested Product

Wild Pink Salmon

Wild Pink Salmon

Skinless / Boneless

Directions

Preheat the oven to 425° F.
Place the puff pastry on a parchment-lined baking sheet. Cut out a circle using a large dinner plate to trace. Place a 4-inch plate or bowl in the middle of the circle and use a sharp knife to trace along the edge, being careful not to cut all the way through the pastry. Cut the inner circle into 8 equal triangles, as if you were slicing a pizza. This time, you can cut all the way through. If the dough becomes too soft and difficult to cut, place it in the freezer for a few minutes to firm up.
Spread the Authentica Siciliana sauce along the inside rim of the puff pastry circle, leaving ½ inch empty border along the outer edge. Arrange the brie, spinach and salmon in a circle on top of the tomato sauce. Season everything with salt and pepper.
Pick up one of the inner triangles by the tip in the center. Fold it up and over the filling and pinch it into the outer edge, using a bit of water to seal, if needed. Repeat this method with each inner triangle until a wreath is formed.
Brush the wreath with egg. Season the pastry with salt and pepper.
Bake for 18-20 minutes until golden brown and crispy. Let it sit for 5 minutes before cutting.

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