2020-08-13 / test@t

Salmon in puff pastry

You don't have to spend a lot of time at the stove to surprise your guests with a delicious meal. Prepare the pies in advance, and put them in the oven before serving snacks.

Ingredients

400 g of puff unleavened dough
4 skinless salmon fillets, each weighing 200 g
400 g frozen spinach
1 egg
1 tbsp. l. butter
2 cloves of garlic
salt
freshly ground black pepper
1 small shallot
3-4 sprigs of dill
3-4 sprigs of parsley
5 sprigs of tarragon
2 tbsp. l. mustard
2 tbsp. l. sour cream
juice of half a lemon
2 h l. Teddy bear
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Defrost the spinach in advance, place in a colander and squeeze out excess water with your hands.

Step 2

Heat a skillet with butter. Chop the garlic finely and heat in oil until aroma appears. Add spinach and cook for 2-3 minutes. Season with salt and pepper. Remove from heat and cool.

Step 3

For the sauce, chop the parsley, dill and tarragon leaves. Chop the shallots finely. In a bowl, combine sour cream, mustard, lemon juice and honey, add shallots and chopped herbs, and salt to taste.

Step 4

Preheat oven to 200 ° C. Cut the puff pastry into 4 pieces and roll them out a little to make rectangles measuring 20x15 cm. Place the salmon fillet on one half of the rectangle and pour over the sauce. Then add the spinach.

Step 5

Beat the egg lightly, brush the edges of the puff pastry with it and pinch. Transfer the resulting tarts to a baking sheet lined with baking paper and brush with the remaining egg. Bake for 20-25 minutes, until golden brown.

Step 6

Transfer the finished pies to plates and serve immediately.

Cooking time

45m

Servings

Catalog