Summary

Ingredients

• Puff pastry (TK), for a quiche or springform pan
• 1 kg leaf spinach
• Salt water
• 2 cloves garlic)
• 100 g cream cheese, rainier
• 100 g cream cheese, natural
• 1 egg (s)
• 200 g salmon fillet (s)
• 200 g salmon (smoked salmon)
• 75 g parmesan, freshly rated
• some lemon juice
• Seasoned Salt
• Worcester Sauce

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Instructions

1. Season the salmon fillets with a little lemon juice and herbal salt and leave for about 1/2 hour. Bring the cleaned spinach leaves to the boil with a little salted water, then pour off the water and add the pressed garlic, the cream cheese and the egg. Cut the salmon fillets and smoked salmon into pieces and add them as well. Fold in 2 tablespoon parmesan. Line a springform pan or quiche form with puff pastry, pour in the spinach mixture and cover with the remaining parmesan. Bake in the oven at 200 ° C (top / bottom heat) for about half an hour to 40 minutes, serve with Worcester sauce.