Salmon with Spinach in Puff Pastry

Ingredients

• 350 g fresh young spinach leaves
• 1 Shallot
• 1 Garlic clove
• 1 EL olive oil
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 600 g salmon fillet (ready to cook, skin removed)
• 400 g whole wheat puff pastry
• 1 egg
• 2 EL whipping cream

Instructions

1. 1.

   Wash and dry spinach. Peel and finely chop shallot and garlic. Heat olive oil in a pan. Add shallot and garlic and sauté for 2 minutes over medium heat. Add spinach, let it wilt, season with salt, pepper, and nutmeg, remove from heat and let cool.

2. 2.

   Rinse salmon under cold water, pat dry and cut into four equal pieces. Season with salt and pepper.

3. 3.

   Roll out puff pastry on a floured surface and cut into 4 squares (about 15x20 cm) using a pastry cutter. Separate egg whites.

4. 4.

   Spread spinach over the pastry, leaving a 1 cm border. Place one salmon piece on the spinach. Brush edges with egg white, roll up and press firmly. Place parcels seam side down on a baking sheet lined with parchment paper.

5. 5.

   Whisk yolk with cream and brush parcels (optionally use a fork to create a pattern). Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 25-30 minutes until golden brown.