Piroggen with Spinach and Salmon Filled

Ingredients

• 400 g flour
• 200 g soft butter
• 2 egg whites
• Salt
• pepper (ground)
• 200 g spinach
• 200 g smoked salmon
• 400 g Salmon fillet
• 3 tbsp Lemon juice
• 1 egg yolk
• 2 tbsp milk
• 2 shallots (finely sliced)
• 1 tbsp oil
• 200 ml dry white wine
• 400 g whipping cream
• 30 g Butter
• 1 tbsp flour
• fresh grated horseradish

Instructions

1. 1.

   For the dough, put flour in a bowl and add butter in flakes, egg whites, 2 tbsp water and a pinch of salt. Knead well, form into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2.

   Then roll out the dough between two sheets of cling film to about 0.4 cm thickness. Cut out 8 equal-sized dough circles (using a template).

3. 3.

   Wash, trim, rinse, blanch spinach, drain, cool, squeeze slightly and roughly chop. Dice smoked salmon and mix with spinach. Slice fresh salmon into 4 long, evenly sized strips suitable for the dough bases and season with lemon juice, salt, and pepper.

4. 4.

   Spread half of the spinach thinly over 4 dough circles, place one salmon strip on each, then cover with remaining spinach. Place another dough circle on top of the spinach and press edges together, decorating with indentations if desired.

5. 5.

   Whisk egg yolk and milk and brush over the dough surface. Bake the salmon pastries in a preheated oven at 180°C for about 20-25 minutes until golden brown.

6. 6.

   For the sauce, sauté shallots in a little oil, deglaze with white wine and simmer for about 2 minutes. Pour in cream and reduce further. Bind the sauce by kneading butter and flour together, then add to the sauce and season with fresh grated horseradish, salt, and pepper. Serve the pastries with the sauce.