Summary

Ingredients

• 3 packs puff pastry (rolls)
• 8 salmon fillet (s), frozen a 125 g
• 1 pack sheep`s cheese
• 250 g quark (low-fat quark)
• 500 g spinach leaves, frozen
• 1 egg (s), (separated)
• 1 onion (s)
• parsley
• dill
• salt and pepper
• garlic
• Lemon juice

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Instructions

1. Thaw the fish fillet and the spinach leaves. Mix the low-fat quark with the finely crumbled sheep`s cheese until creamy, season with salt, pepper, a little garlic, parsley and dill.
2. Roll up the puff pastry, divide into 8 equal pieces, possibly leave strips to decorate. Spread half of the spinach on the puff pastry, season with salt and pepper and sprinkle with the finely chopped onion. Spread the quark cream on top. Marinate the salmon with salt and lemon and place on the quark cream.
3. Finally, pluck the remaining spinach over it and season again. Now brush the edges of the puff pastry with the egg white and carefully shape into pockets. Press the edges firmly into place. Now place the bags on a baking sheet lined with baking paper and brush with the egg yolk.
4. Bake the tray in an oven preheated to 200 degrees for 30 minutes until golden yellow.
5. It goes very well with mushrooms steamed in butter.