Recipes in the world of Flavilo

Golden brown salmon empanada

Salmon Empanada

Salmon empanada is an elegant, fishy twist on this classic South American dish. Salmon is a popular fish worldwide, and its creamy texture and mild flavor are perfect for the world of spicy, savory fillings. The mild, sweet character of the leek and the freshness of the fresh lemon juice highlight the salmon, while the cream cheese adds silkiness to the filling. An important technical step is to pre-bake or cook the salmon and only then mix it with the other ingredients. Sauté the onion and garlic until translucent so they don't taste raw. The dough must be rested to make it stretchable and crumbly. The aromas wafting from the oven - the combination of fish, baked dough and browned onion - are truly mouthwatering. This recipe is ideal for a light lunch, as a festive appetizer or for special occasions. It is also excellent cold for picnics or as a welcome treat.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1980 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 250 g Salmon fillet (cooked or baked)
⭕ 1 Leek
⭕ 1 cloves Garlic
⭕ 1 tbsp Lemon juice
⭕ 1 tsp Parsley
⭕ 0.5 tsp Black pepper
⭕ 1 tbsp Olive oil
⭕ 100 g Cream cheese (plain)

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    Preparation Steps

    1

    For the dough, combine the flour and salt, then add the melted butter or lard. Gradually add the water, kneading until a smooth dough forms. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

    2

    For the filling, shred or dice the cooked or baked salmon. Slice the leek into rings and finely chop the garlic.

    3

    In a skillet, sauté the leek and garlic in olive oil for 3-4 minutes. Add the salmon and heat through for 1-2 minutes. Season with black pepper, lemon juice, and parsley. Let it cool slightly, then stir in the cream cheese.

    4

    On a lightly floured surface, roll out the rested dough to about 3 mm thick. Cut out circles of 10–12 cm in diameter. Place 1 tablespoon of filling in the center of each circle.

    5

    Fold the circles in half and seal the edges with a fork or a twisting motion. Make sure the filling does not leak out.

    6

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil or egg wash for a beautiful color (if not strictly dairy-free).

    7

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until golden brown. They are ready when the outside is crispy and the inside is creamy and juicy.

    8

    Serve warm or slightly warm, with a fresh green salad or lemon sour cream dip. It is also delicious cold for lunch.