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.
- 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
- 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
STEP-BY-STEP COOKING RECIPE
Defrost the spinach in advance, place in a colander and squeeze out excess water with your hands.
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.
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.
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.
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.
Transfer the finished pies to plates and serve immediately.