Our recipes

Ingredients

For 2 persons

• 200g FEMEG salmon fillet
• 350g leaf spinach
• 1 clove of garlic
• 1 onion
• 1 egg
• 1 tbsp olive oil
• 1 tbsp milk
• salt & pepper
• nutmeg
• 275g fresh puff pastry (roll from the refrigerated section)

Preparation

Wash and dry the spinach. Finely chop onions and garlic. Separate egg. Mix egg yolk with milk. Defrost salmon, rinse, pat dry and season with salt and pepper. Then cut into 3 equal pieces. Heat oil in a pan and sauté onions and garlic. Add spinach and cook until it collapses. Season with salt, pepper and nutmeg. Roll out puff pastry and divide into 3 equal rectangles. Spread spinach on puff pastry, leaving edges uncovered. Brush the edges with egg white and place the salmon at one end of the spinach. Fold in the sides and roll up the puff pastry. Place with the seam on a baking tray lined with baking paper, brush with the egg yolk. Bake the puff pastry rolls at 200°C top/bottom heat for 20-25 min.