Ingredients

• 1 package puff pastry (2 sheets)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 4 tablespoons butter
• 1/2 shallot, chopped
• 1 1/2 cups frozen chopped spinach, thawed and drained
• 3 8-ounce salmon filets, diced
• salt and pepper
• olive oil
• Dill Hollandaise

Instructions

1. Preheat oven to 350 degrees.
2. Put 2 sheets of puff pastry on top of each other. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. Sprinkle with parsley, thyme, salt, and pepper.
3. In a sauté pan, melt 2 tablespoons of butter and sauté the shallots until translucent. Add spinach and sauté for 3 minutes. Remove from heat and cool mixture.
4. Spread spinach over pastry, top with diced salmon, and season with salt and pepper.
5. Roll up pastry, tucking ends in as you roll. Wrap pastry in parchment paper buttered with 2 tablespoons of butter and tie it up with kitchen string to hold roll together. Rub outside of paper with olive oil. Place on baking sheet and bake for 45 minutes.
6. Unwrap, slice roll, and serve with dill hollandaise .