Salmon in Spinach Puff Pastry Coat
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point puff pastry
- 500 g spinach leaves (frozen)
- 500 g salmon
- 1 cup sour cream
- 1 egg (s)
- salt and pepper
- possibly garlic
- 3 tablespoon butter
- 3 tablespoon flour
- 750 ml vegetable stock
- 1 cup cream
- salt and pepper
- 1 dash white wine
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Briefly defrost the spinach leaves in hot water, blanch and drain. Cut the salmon into small pieces, season with lemon juice and salt, then set aside. Mix the sour cream with the egg yolk, season well with salt and pepper and add some fresh garlic if necessary.
- Spread out the dough. Spread the spinach first, then the salmon and then the sour cream mixture. Now brush the edges of the dough with egg white and shape into a roll. Bake in the oven at 180 ° C for approx. 35 minutes.
- For the sauce, melt the butter, pour in the flour and slowly stir in the liquid. Bring the remaining ingredients to the boil and season to taste.
- Boiled potatoes go well with it.
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