Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Peeled baking potatoes

  2. 1/4 cup 59ml Vegetable oil

  3. 1 cup 62g / 2 1/5oz Spanish onion - minced (2 cups) (large)

  4. 1/2 cup 73g / 2.6oz Coarsely-chopped cooked spinach - drained Oil Pastry (ail Teig)

  5. 3/4 cup 177ml Vegetable oil

  6. 3/4 cup 177ml Water

  7. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

  8. 1/4 teaspoon 1 1/3ml Ground cumin

  9. 1/4 teaspoon 1 1/3ml Turmeric

  10. 1/2 teaspoon 2 1/2ml Salt Assembly

  11. 1/4 lb 113g / 4oz Smoked salmon - shredded

  12. 1/4 Flat-leaf parsley - washed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make the filling: Place the potatoes in a pot of water and boil until fork-tender (20 minutes). Drain. Meanwhile, saute the onions in the oil until softened. Mash the potatoes and stir in the onion mixture and spinach. Make the dough: In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into two balls. Wrap in plastic and let rest, at room temperature for 30 minutes. Assembly: Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by 10 inches). Lay filling down center in a squared off log. Place the salmon in a layer on top of the filling. Trim dough and roll up. Refrigerate for 20 minutes. Preheat the oven to 375 degrees. Slice into 2-inch pieces. Set, seam-side down, on a non-stick cookie sheet or a sheet lined with parchment paper. Bake for 30 minutes, until golden. Garnish platter with flat-leaf parsley. This recipe yields 16 to 24 pieces.


Send feedback