Salmon with Spinach and Ricotta in Puff Pastry
Salmon with spinach and ricotta wrapped in puff pastry is a recipe featuring fresh ingredients from the puff pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 450 g puff pastry (frozen)
- 250 g fresh flat-leaf spinach
- Salt
- 1 Garlic clove
- 1 tbsp Olive Oil
- pepper (ground)
- Nutmeg (freshly grated)
- 350 g ricotta
- 50 g freshly grated Parmesan
- 2 Eggs
- 700 g salmon fillet (ready to cook, skinless)
- flour (for the work surface)
- 1 egg yolk
Instructions
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1.
Let the puff pastry thaw while lying side by side.
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2.
Wash, rinse, and clean the spinach, then collapse it in boiling salted water. Drain, shock in cold water, squeeze out excess moisture, and roughly chop.
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3.
Peel and finely chop the garlic; sauté in hot oil until translucent in a pot. Add the spinach, season with salt, pepper, and nutmeg, then remove from heat.
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4.
Mix the ricotta with the spinach, cheese, and eggs; season again with salt, pepper, and nutmeg.
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5.
Preheat the oven to 200°C (400°F) with upper and lower heating.
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6.
Wash the salmon, pat dry, and cut into 1.5 cm cubes.
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7.
Roll out the puff pastry on a floured surface into a rectangle (20x32 cm) and divide it into two rectangles (10x32 cm). Spread half of the salmon on one rectangle, leaving about a 1 cm border. Spoon the spinach-ricotta mixture over it and top with the remaining salmon. Brush the edge with egg white, place the second pastry piece on top, and press the edges together to seal the pocket.
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8.
Place these on a baking sheet lined with parchment paper; brush with egg yolk. Optionally cut letters or ornaments from leftover dough, lay them on the surface, and brush with egg yolk as well. Bake in the preheated oven for about 35-40 minutes.
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9.
Remove the finished pastry pockets from the oven and serve sliced into pieces.
