Summary

Ingredients

• 4 sheets puff pastry, frozen, thawed
• 300 g spinach leaves, frozen
• nutmeg
• salt and pepper
• 4 cloves garlic
• 3 piece (s) salmon, frozen (125 grams each)
• some lemon juice
• 1 egg (s)

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Instructions

1. Thaw the salmon, rinse, pat dry, marinate briefly with salt, pepper and lemon juice.
2. Briefly heat the frozen spinach with salt, pepper and nutmeg in a saucepan. Drain. Press in the garlic cloves, stir in.
3. Place the defrosted puff pastry sheets next to each other with the short sides facing down so that the edges overlap slightly to create a long surface, now roll out.
4. Spread the leaf spinach mixture two-thirds in the middle of the puff pastry. Place the salmon fillets on top and top with the remaining spinach leaves. Fold the puff pastry together like a strudel, glue the edges with egg yolk. Brush the outside of the puff pastry with egg white.
5. Bake in the preheated oven at 200 degrees (convection 175 degrees) for about 25 - 30 minutes.
6. If you want a sauce with it - Sauce Bernaise fits perfectly.