Puff pastry roll with savoy cabbage and salmon filling
easy
75 mins
75 mins
Ingredients
- 1 pack of (450 g) deep-frozen puff pastry
- 1 Head Savoy cabbage
- 7-10 Tbsp (about 750 g)
- 1 medium onion
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 800 g Salmon fillet
- 7-10 Tbsp Juice and peel of 1 lime
- 7-10 Tbsp Flour
- 1 Egg
- 100 g Whipped cream
- 1 TABLESPOON Horseradish (glass)
Directions
- 1
Defrost the puff pastry. Clean, wash and cut cabbage into strips. Peel and chop onion. Steam both in fat. Season with salt, pepper and nutmeg. Add 1/4 litre water. Cook for 10 minutes.
- 2
Wash the salmon fillet, sprinkle with 3 tablespoons of lime juice, season with salt and pepper. Lay 375 g of dough on top of each other, roll out on flour (30x30 cm). 3. drain the savoy cabbage, put half of it on the puff pastry.
- 3
Add the salmon fillet and the remaining cabbage. Separate the egg. Brush edges of dough with egg white. Wrap the savoy cabbage, press the edges firmly together. 4. roll out the rest of the puff pastry, cut out figures and stick them on the pastry.
- 4
Brush with egg yolk. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 40 minutes. Whip the 5th cream until semi-stiff. Flavour with lime juice and horseradish. Garnish with lime zest.
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