Spinach & Smoked Salmon Florentines

Ingredients

1 bag of spinach leaves ( or 1 pkg frozen spinach)

1 large leek, washed and julienned

2 tablespoon of unsalted butter

1 clove of garlic minced

1 tablespoon fresh dill or 1 teaspoon dried dill

1 tablespoon fresh lemon juice

1 ounce of smoked salmon per person, sliced thinly

2 frozen puff pastry sheets, thawed but kept chilled

Pre heat oven to 400 F

Finishing/plating

½ cup sour cream or Crème Fraiche

Salt & pepper

Zest of a lemon

2 tablespoons mayonnaise

Fresh dill and/or chives to garnish, lemon slices

1. Roll out dough on floured board then cut into small rectangles or whatever shape you wish. Keep in mind there will be a top and bottom to each portion.

2. Place on parchment paper lined cookie sheet and bake for 25 minutes until crispy.

3. Take out and cool.

1. Sauté leeks and garlic in butter on medium low for about 10 minutes or until soft. Add washed spinach /dill and cover with lid until softened (2 min). Cool. Add lemon juice and season.

Note: you can use thawed frozen spinach-just squeeze well to dry.

2. Mix mayonnaise & crème Fraiche together with zest, and some dill.

Assembly – Place one square of pastry on plate, put sauce down and arrange salmon on top. Cover with another piece of pastry. Then garnish each plate.