Puff Pastry Salmon Wreath

1

In a large skillet over medium heat, add the olive oil, shallot and garlic. Sauté for three minutes or until starting to brown. Add the spinach and cook for 5 to 7 minutes, until it has cooked down. Spread the mixture on a plate and place in the fridge to cool.

2

Meanwhile, preheat the oven to 400F. Line a baking sheet with parchment paper.

3

Place a large dinner plate (about 25-30cm in diameter) on the puff pastry and cut around it to create a circular shape. Place a small bowl (about 15-17cm in diameter) in the middle of the puff pastry and press down slightly to create an indent, and remove. Then, use a knife to cut eight triangles into the small circle. These will become the flaps that cross over to the outside of the large circle to contain the wreath filling. Carefully place the puff pastry circle on the baking sheet.

4

Next, mix the cream cheese and goat cheese together until well combined. Spread this mixture on the puff pastry, leaving about a 2 cm gap from the edges of the circular indent and the outside of the circle.

5

Then, take the cooled spinach out of the fridge and loosely dollop and spread on top of the cream cheese.

6

Place chunks of the salmon on top of the spinach, evenly.

7

Take one triangle and carefully pull it over top of the wreath and tuck the point underneath, pressing it in slightly to secure it. Repeat with the other triangles.

8

Brush the egg wash on the puff pastry. Bake for 20 to 25 minutes or until golden.

9

Allow to cool for 5 to 10 minutes and then use a sharp knife to cut the wreath into desired portions. Enjoy!