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  • Toby Kramer

Winter Warmer Bites!

Updated: Feb 5, 2021

This is the first submission of recipes from our team at Collette Foods... We will be periodically selecting some great recipes that you can prepare and try at home using some of our best ingredients!


  • 2 tablespoons butter

  • 2 cloves garlic, chopped

  • ½ medium onion, chopped

  • 5 oz fresh spinach(140 g)

  • 1 teaspoon salt, for spinach

  • 1 teaspoon pepper, for spinach

  • ⅓ cup breadcrumb(40 g)

  • 4 oz cream cheese(110 g)

  • ¼ cup shredded parmesan cheese(30 g)

  • 2 tablespoons fresh dill, chopped

  • 1 sheet puff pastry, softened to room temperature

  • 1 salmon fillet

  • 1 teaspoon salt, for salmon

  • 1 teaspoon pepper, for salmon

  • 1 egg, beaten

METHOD - Preheat oven to 425°F (220°C).

  1. In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.

  2. Add the spinach, salt, and pepper, cooking until spinach is wilted.

  3. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.

  4. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.

  5. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.

  6. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.

  7. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.

  8. Brush the top again with the egg wash.

  9. Bake for 20-25 minutes, until pastry is golden brown.

  10. Slice, then serve!

  11. Enjoy!



- 2 teaspoons butter

- 250g Filet Mignon (Beef Fillet)

- 1 Baguette - Preferably Vienna Bakery ; )

- 1 clove crushed garlic

- 4 tablespoons of horseradish

- 2 large red onions, sliced

- 2 tablespoons brown sugar

- Pinch of Salt

- Black Pepper

METHOD - Preheat Oven to 220C

  1. In a pan over high heat, melt butter & add garlic

  2. Whilst the butter heats and simmers, season the beef with salt & pepper

  3. Sear the beef in the pan on all sides, transfer to a roasting dish

  4. Lower heat of pan to low

  5. Place the beef in the oven (220c) for 8 mins (Medium Rare)/ 12 mins (Medium)

  6. Whilst the beef cooks, slice the baguette across. Approx. 2cm thick slices

  7. Fry the bread in the pan

  8. Add sliced onions and brown sugar to pan, raise to medium heat and allow to caramelize

  9. Dress plate with bread, apply a dollop of horseradish on each piece

  10. Top with caramelized onions

  11. Remove beef from oven, allow to rest (10 mins)

  12. Slice beef and dress the bites with black pepper & herbs of choice...

  13. ENJOY!

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