Salmon and Spinach Package

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions, pour into a sieve, quench and drain. In the meantime, wash the fish and dab dry. Bring salted water to the boil in a pot. Cook the salmon fillets in it for about 5 minutes at low heat, take them out. Boil the eggs in boiling water for about 10 minutes, rinse in cold water, peel and halve them.

2. 2

   Steam spinach in a pot with little water according to the package instructions for 7-10 minutes until defrosted. Put the spinach in a sieve, let it cool down and squeeze it thoroughly. Mix spinach in a bowl with 2 tbsp. sour cream, season with salt and pepper

3. 3

   Take the puff pastry out of the refrigerator 5-10 minutes before use. Mix the egg yolks and 5 tablespoons of water. Cut a 2-3 cm wide strip of each pastry from a shorter side, place on a lightly floured plate and put aside covered. Cut doughs in half crosswise. Put some rice, spinach, 1 salmon fillet and last but not least the egg halves in the middle of each dough with the cut surface facing down and fold into the dough. Press the edges of the dough well. Place on a baking tray lined with baking paper using a pallet

4. 4

   Spread the packet thinly with egg yolk. Cut out small stars from the remaining pieces of dough, place them on the parcels, press them down a little and brush them with egg yolk. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes, cover if necessary.

5. 5

   Meanwhile, wash the dill and shake dry. Pluck little flags from the stalks, chop them, mix with the remaining sour cream and season with salt and pepper. Take out salmon parcels, arrange with dip and garnish with dill. If necessary, add the remaining rice and spinach

Nutrition Facts

KCAL
1110 kcal

CARBS
68 g

FATS
73 g

PROTEINS
47 g