Summary

Ingredients

• 1 wild salmon fillet (s), frozen
• 0.5 ½ bowl goat cream cheese
• 1 cup creamed spinach (frozen); the portionable, otherwise about half a block
• 1 roll (s) puff pastry from the refrigerated shelf
• 1 egg yolk
• 3 clove (s) garlic, pickled
• 0.5 ½ cup cream
• salt and pepper
• oregano
• some cheese, grated, optional

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Instructions

1. First let the wild salmon and spinach thaw. Then cut the salmon into small pieces and mix in a bowl with the spinach, fresh goat cheese, cream and spices. Cut the pickled garlic cloves very finely and add them as well. Optionally, a little grated cheese can be mixed in here.
2. Cut the puff pastry into suitable squares for your muffin baking pan and, if necessary, grease them first. Press the puff pastry pieces into the indentations of the mold - the four corners of the dough may protrude at the top.
3. Now put a tablespoon of the prepared filling into each muffin and then press the corners of the pastry together in the middle. Then it goes into the preheated oven (180 ° C convection). After about 8 minutes, take out the muffins and brush with a little egg yolk. Then put it back in the oven. The delicious muffins should be ready after a total of 15-20 minutes (depending on the oven).
4. Personally, I always let them cool down before I serve them. But they can also be enjoyed warm. Since they are easy to prepare, they are a practical souvenir to celebrate.