Rice & Spinach Puff Pastry Salmon Cake

This post may contain affiliate links learn more

This elegant yet approachable savory “cake” layers tender rice, garlicky spinach, and melted mozzarella between sheets of buttery puff pastry, crowned with delicate ribbons of smoked salmon.
Each bite delivers a harmony of textures—from the crisp, flaky pastry to the soft, creamy filling—and a melody of flavors: the gentle sweetness of leek, the mild tang of cream, the freshness of spinach, and the smoky richness of salmon. Perfect as a showstopping brunch centerpiece, light dinner entrée, or sophisticated appetizer, this dish combines everyday ingredients into an eye‑catching, sliceable masterpiece. Built much like a layered cake, it requires minimal hands‑on time yet yields a restaurant‑quality presentation that’s sure to impress.

Preparation, Cook, and Total Times

Prepare your mise en place and synchronize your oven to ensure each element cooks to perfection.

Preparation Time: 25 minutes – Washing, chopping, sautéing spinach and leek, cooking rice, and assembling layers.
Cook Time: 30 minutes – Baking the assembled pastry in a preheated oven.

Total Time: 55 minutes – From the first chop to the moment you slice into the hot, golden cake.

YIELD

Serves 6–8 generously, or 10–12 as elegant canapé slices when cut thinly.

CUISINE

A fusion of European puff pastry technique with Mediterranean‑inspired flavors.

A Full List of Ingredients

For the Rice Layer:

Almost 1 cup (200 g) long‑grain rice, rinsed until water runs clear
Salt, to taste (about ½ tsp for cooking)

Hot water, enough to cover rice by 1 cm in the pan
3 garlic cloves, crushed and minced
1 Tbsp olive oil

For the Spinach & Cheese Layer:

1 leek (white and light green parts only), thinly sliced and rinsed

1 bunch fresh spinach (about 200 g), chopped
100 g mozzarella cheese, grated (about 1 cup)
200 ml heavy cream (30 % fat)

For Assembly:

2 sheets frozen puff pastry, thawed (20 cm × 35 cm each)

200 g lightly smoked salmon, thinly sliced
Vegetable oil or melted butter, for brushing
Freshly ground black pepper, to taste

Fresh dill or chives, for garnish (optional)

Step‑by‑Step Cooking Directions

Cook the Rice:
- In a medium saucepan, combine the rinsed rice with enough hot water to cover by 1 cm. Add a pinch of salt.
- Bring to a gentle boil over medium‑high heat. Once boiling, reduce heat to low, cover, and simmer undisturbed for 20 minutes, or until water is absorbed and rice is tender. Remove from heat and keep covered for 5 minutes; then fluff with a fork.
Sauté Garlic and Leek:
- While rice cooks, heat 1 Tbsp olive oil in a large skillet over medium heat. Add minced garlic and stir for 30 seconds until fragrant.
- Add sliced leek and sauté for 3–4 minutes until softened and translucent; do not brown.
Wilt the Spinach:
- Into the same skillet, add the chopped spinach in batches, stirring until just wilted—about 2 minutes total. Season lightly with salt and pepper.
- Remove from heat and transfer the spinach‑leek mixture to a bowl.
Combine Spinach with Cheese & Cream:
- Into the bowl with wilted greens, stir in the grated mozzarella and 200 ml cream. The cream binds the ingredients and adds richness. Season with a pinch of salt and pepper; set aside.

Prepare Puff Pastry:
- Unfold one sheet of puff pastry on a lightly floured surface. Gently roll it out to approximately 22 × 37 cm to ensure coverage of your 20 cm pan. Fit it into the bottom of a 20 cm springform or deep cake pan, pressing into corners and trimming any excess. Leave a slight overhang—this will help seal the top later.
First Layer – Rice:
- Spread half of the cooked rice evenly over the pastry, pressing gently to flatten and compact.
Second Layer – Spinach & Cheese:
- Spoon the spinach‑mozzarella mixture over the rice layer, spreading to the edges.

Third Layer – Rice:
- Top the spinach layer with the remaining rice, again pressing gently to level.
Top with Salmon:
- Layer the smoked salmon slices over the rice, arranging them to fully cover the surface.
Cover with Second Pastry Sheet:

Roll out the second pastry sheet to the same dimensions. Place it atop the salmon layer, tucking the edges of both pastry sheets together to seal. Trim excess if needed.

Brush the top with a thin coat of vegetable oil or melted butter for shine and crispness. Prick lightly with a fork to allow steam to escape.

Bake:

Place the assembled pan on a baking sheet to catch any drips. Bake in the preheated 180 °C (350 °F) oven for 30 minutes, until the pastry is puffed, golden brown, and cooked through.

Rest & Unmold:

Remove from oven and let rest 5 minutes. Then release the springform ring (if using) and carefully lift the pastry “cake” onto a serving plate.

Garnish & Serve:

Dust with freshly ground black pepper. Garnish with chopped dill or chives if desired. Use a sharp knife to slice into wedges and serve warm.

Nutritional Information

(Per serving; recipe makes 8 servings; approximate)

Calories: 385 kcal
Total Fat: 22 g (Saturated Fat 10 g)
Cholesterol: 115 mg

Sodium: 780 mg
Total Carbohydrates: 28 g (Dietary Fiber 2 g; Sugars 1 g)
Protein: 18 g

The Origins and Popularity of the Recipe

Layered savory pies and tarts have existed across Europe for centuries, from Greek spanakopita to French pâtés en croûte.
This puff pastry salmon–rice creation draws inspiration from Eastern European “kulebyaka,” a type of Russian stuffed pie assembled in layers, often featuring fish, meat, mushrooms, and grains. The modern adaptation simplifies the traditional approach by using rice as a starch base and replacing complex dough with readily available puff pastry. Smoked salmon—a hallmark of Scandinavian and Baltic cuisines—adds smoky elegance, while puff pastry’s flakiness evokes French patisserie techniques. As global pantry items like puff pastry and smoked salmon became widely accessible, home cooks embraced these layered dishes for their impressive presentation and ability to feed a crowd, making such savory “cakes” a popular centerpiece at brunches and buffet tables.

Reasons Why You’ll Love the Recipe

Show‑Stopping Presentation: Slices reveal beautiful layers of white rice, green spinach, and pink salmon.

Make‑Ahead Friendly: Rice and filling can be prepared in advance; assembly and baking require minimal time.
Balanced Flavors: Creamy cheese and spinach contrast smoky salmon and crisp pastry.
Versatile Occasions: Equally at home at casual weekend brunch or holiday dinner spread.

One‑Dish Convenience: Combines starch, protein, and vegetables in a single elegant package.

Health Benefits

Omega‑3 Fatty Acids: Smoked salmon is rich in heart‑healthy fats.
Vitamins & Minerals: Spinach provides iron, calcium, and vitamins A and C.

Lean Protein: Chicken omitted here in favor of fish; rice and cream add energy and satiety.
Fiber Source: Whole‑grain rice or added vegetables boost fiber content.
Moderate Indulgence: Puff pastry adds luxury, balanced by nutrient‑dense filling.

Serving Suggestions

Accompaniment: Serve with a crisp mixed‑greens salad dressed in lemon vinaigrette.
Sauce Options: Offer a zesty dill‑yogurt sauce or a mustard‑cream drizzle on the side.
Wine Pairing: A chilled Sauvignon Blanc or fruity Rosé complements the salmon’s smokiness.

Garnish: Add lemon wedges or a sprinkle of capers for briny brightness.

Common Mistakes to Avoid

Skipping Rice Drainage: Be sure cooked rice is well‑drained and slightly cooled to prevent soggy pastry.
Overfilling: Too much filling can cause layers to collapse; stick to recommended quantities.

Under‑Rolling Pastry: Ensure both sheets are large enough to cover the entire pan with slight overhang.
Neglecting Vent Holes: Pricking the top pastry allows steam to escape and keeps crust crisp.
Overbaking: Watch for deep browning; pastry continues to cook slightly after removal.

Pairing Recommendations

Beer: A light pilsner or wheat beer refreshes the palate.
Non‑Alcoholic: Sparkling water with a twist of cucumber or mint.
Cheese Board Starter: Present alongside mild goat cheese, crackers, and grapes.
Soup Starter: Begin your meal with a chilled cucumber‑dill soup or classic vichyssoise.

Cooking Tips

Rice Choice: Use long‑grain rice for fluffiness; sushi rice yields stickier layers if preferred.
Even Sautéing: Cook leeks and spinach just until wilted to preserve bright color and nutrients.
Temperature Control: Keep pastry cold until assembly to maximize flakiness.
Pan Size: Ensure your pan is approximately 20 cm in diameter; adjust pastry accordingly if using a different size.
Rest Before Slicing: Let the baked roll rest 5 minutes to firm up and avoid cheese leakage.

Variations to Try

Herb‑Infused Rice: Stir fresh dill or chopped basil into the rice layer for extra aroma.
Smoked Trout or Mackerel: Substitute salmon with other smoked fish for varied flavor.
Vegetarian Option: Replace salmon with sautéed mushrooms and artichoke hearts.
Cheese Swap: Use Gruyère or smoked Gouda in the spinach layer for depth.
Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the spinach mixture.

Similar Recipes to Try

Russian Kulebyaka: Traditional layered fish and rice pie using brioche dough.
Spanakopita Pie: Greek spinach and feta encased in phyllo pastry.
Chicken & Vegetable Ruffle Pastry: Savory chicken filling inside puff pastry.
Empanada Galician: Galician‑style empanada filled with tuna or sardines and peppers.

Ingredient Spotlight

Puff Pastry: A laminated dough that fluffs into multiple flaky layers when baked. Look for high‑quality, all‑butter pastry for superior taste.
Smoked Salmon: Adds a luxurious, smoky flavor and delicate texture. Choose sustainably sourced salmon for best quality.
Spinach: High in iron and vitamins, it wilts quickly and pairs seamlessly with cream and cheese.

Conclusion

This Rice & Spinach Puff Pastry Salmon Cake exemplifies how simple, everyday ingredients—rice, spinach, cheese, and smoked salmon—can be transformed into a showstopping layered dish. With its golden, flaky crust and sumptuous filling, it’s perfect for impressing guests or elevating a family meal. The versatility of flavors and ease of assembly make it an indispensable recipe in any home cook’s repertoire, ready to adapt to seasonal produce and personal tastes.

10 Comprehensive FAQs

1. Can I use defrosted frozen spinach instead of fresh?
Yes—thaw thoroughly and squeeze out excess water before sautéing to prevent sogginess.

2. How far ahead can I assemble before baking?
You can assemble and refrigerate for up to 6 hours; allow pastry to rest at room temperature 20 minutes before baking.

3. Can I use brown rice instead of white rice?
Yes—brown rice adds nuttiness and fiber, though it may require longer cooking time (45 minutes simmer) and slightly more liquid.

4. My pastry isn’t rising—what went wrong?
Ensure pastry is cold when placed in the oven; a warm kitchen or overhandling can soften the butter layers, reducing lift.

5. How do I reheat leftovers without making pastry soggy?
Reheat in a 180 °C oven for 8–10 minutes rather than the microwave to maintain crispness.

6. Can I freeze the unbaked assembled cake?
Yes—freeze fully assembled (without baking) on a tray until firm, then wrap tightly and freeze up to 1 month. Bake from frozen, adding 10 minutes to the cooking time.

7. What’s the best way to slice neat portions?
Use a very sharp, large chef’s knife or serrated knife. Wipe the blade between cuts to prevent tearing.

8. Is this recipe suitable for vegetarians?
To make vegetarian, replace smoked salmon with roasted vegetables or a seasoned lentil‑mushroom mixture.

9. How can I make the filling less wet?
Ensure rice is fully drained and cooled. Sauté vegetables until most moisture evaporates. Add a tablespoon of flour or cheese to help bind.

10. Can I convert this to individual portions?
Yes—use small tart pans (10 cm) lined with puff pastry, layering ri