Rice & Spinach Puff Pastry Salmon Cake

This Rice & Spinach Puff Pastry Salmon Cake is a stunning and delicious dish that combines layers of fluffy rice, creamy spinach, and smoked salmon, all encased in golden, flaky puff pastry. Perfect for brunch, dinner, or special occasions, this recipe is as impressive as it is satisfying. The combination of savory flavors and buttery pastry makes it a true showstopper!

Serves: 6-8

Prep Time: 30 minutes

Cook Time: 40-45 minutes

Ingredients:

For the Rice Layer:

• Almost 1 cup (200 g) long-grain rice , rinsed until water runs clear
• Salt , to taste (about ½ tsp for cooking)
• Hot water , enough to cover rice by 1 cm in the pan
• 3 garlic cloves , crushed and minced
• 1 Tbsp olive oil

For the Spinach & Cheese Layer:

• 1 leek (white and light green parts only), thinly sliced and rinsed
• 1 bunch fresh spinach (about 200 g), chopped
• 100 g mozzarella cheese , grated (about 1 cup)
• 200 ml heavy cream (30% fat)

For Assembly:

• 2 sheets frozen puff pastry , thawed (20 cm × 35 cm each)
• 200 g lightly smoked salmon , thinly sliced
• Vegetable oil or melted butter , for brushing
• Freshly ground black pepper , to taste
• Fresh dill or chives , for garnish (optional)

Step-by-Step Cooking Directions:

Step 1: Cook the Rice

1. In a medium saucepan, combine the rinsed rice with enough hot water to cover by 1 cm. Add a pinch of salt.
2. Bring to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer undisturbed for 20 minutes , or until the water is absorbed and the rice is tender.
3. Remove from heat and keep covered for 5 minutes ; then fluff with a fork. Set aside.

Step 2: Sauté Garlic and Leek

1. While the rice cooks, heat 1 Tbsp olive oil in a large skillet over medium heat.
2. Add the minced garlic and stir for 30 seconds until fragrant.
3. Add the sliced leek and sauté for 3–4 minutes , until softened and translucent; do not brown.

Step 3: Wilt the Spinach

1. Into the same skillet with the leeks, add the chopped spinach in batches, stirring until just wilted—about 2 minutes total .
2. Season lightly with salt and pepper.
3. Remove from heat and transfer the spinach-leek mixture to a bowl.

Step 4: Combine Spinach with Cheese & Cream

1. Into the bowl with the wilted greens, stir in the grated mozzarella and 200 ml heavy cream . The cream binds the ingredients and adds richness.
2. Season with a pinch of salt and freshly ground black pepper; set aside.

Step 5: Prepare Puff Pastry

1. Preheat your oven to 375°F (190°C) . Line a baking sheet with parchment paper.
2. Roll out one sheet of puff pastry slightly larger than the size of your baking dish or mold (approximately 9×13 inches).
3. Transfer the rolled-out pastry to the prepared baking sheet, pressing it gently into the corners.

Step 6: Assemble the Layers

1. Spread the cooked rice evenly over the puff pastry, leaving a small border around the edges.
2. Spread the spinach-cheese mixture evenly over the rice layer.
3. Arrange the thinly sliced smoked salmon on top of the spinach layer, covering it completely.
4. Roll out the second sheet of puff pastry to the same size as the first. Place it over the assembled layers, pressing the edges together to seal. Trim any excess pastry and crimp the edges with a fork for a decorative finish.
5. Brush the top of the pastry generously with vegetable oil or melted butter for a golden crust.

Step 7: Bake

1. Use a sharp knife to cut a few small slits in the top of the pastry to allow steam to escape.
2. Bake in the preheated oven for 40-45 minutes , or until the pastry is golden brown and puffed up.

Step 8: Serve

1. Remove from the oven and let it cool for 5-10 minutes before slicing.
2. Garnish with fresh dill or chives, if desired.
3. Serve warm as a main dish or slice into smaller portions for an elegant appetizer.

Tips for Success:

• Use leftover rice : If you have cooked rice on hand, skip Step 1 and use about 2 cups of pre-cooked rice.
• Add herbs : Stir fresh dill, parsley, or chives into the spinach-cheese mixture for extra flavor.
• Make it vegetarian : Omit the smoked salmon and add sautéed mushrooms or roasted red peppers for a meatless version.
• Storage : Store leftovers in an airtight container in the refrigerator for up to 2 days . Reheat in the oven to maintain the pastry’s crispiness.

Nutritional Information (per serving, serves 8):

• Calories: ~450
• Protein: ~12g
• Carbohydrates: ~35g
• Fat: ~30g

Enjoy this Rice & Spinach Puff Pastry Salmon Cake as a sophisticated and flavorful dish that’s perfect for entertaining or treating yourself to something special. Its creamy layers, smoky salmon, and buttery pastry make it a truly unforgettable meal!