Blend salmon fillet, whipping cream, salt, pepper, and lemon juice to create the salmon mousse.

Whip in egg whites to mousse

Sauté spinach, shallots, pine nuts, and craisins in olive oil at high temperature until spinach is wilted and fragrant.

Remove from heat and allow to cool.

Combine port wine, craisins, and butter in a saucepan.

Reduce the mixture to a syrupy sauce.

Defrost one sheet of frozen puff pastry.

Combine egg yolk with salt.

Place the puff pastry on a parchment-lined baking sheet.

Spread the salmon mousse down the middle of the pastry.

Top the salmon mousse with the sautéed spinach filling.

Roll the pastry jelly-roll style to enclose the fillings.

Brush the entire surface of the rolled pastry with the egg yolk mixture.

Bake in a preheated 325-degree oven for about 40 minutes, or until golden brown.

Let the empanada cool down slightly before slicing.

Cut the empanada into 1-inch thick sections.

Serve each slice with a generous portion of the cranberry port sauce.