Ingredients

• 1/2 pound salmon fillet
• 1 cup whipping cream
• Salt and pepper to taste
• Lemon juice
• 2 egg whites
• 3 pounds spinach
• 2 peeled shallots, chopped
• 1/4 cup toasted pine nuts
• 1/2 cup craisins
• Olive oil
• 1 quart port wine
• 1/2 pound craisins
• 1/2 pound butter

Instructions

1. Blend all ingredients together.
2. Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time. Take off heat, set aside to cool.
3. Combine wine craisins and butter. Reduce to a syrupy sauce.
4. Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt
5. Assembly: Put pastry on a parchment lined sheet pan. Place salmon mousse down the middle and top with spinach filling. Roll pastry jelly-roll style. Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown. Let empanada cool down. Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce.