Salmon ‘en croûte’

Salmon in puff pastry is a real classic. It’s ideal to prepare in advance and, above all, it looks awesome and super easy.

Rinse and drain 500 grams of fresh spinach. Remove the hard ends. Chop and fry 4 garlic cloves in a little drizzle of olive oil. Add the spinach and bake shortly until the spinach is al dente. Drain thoroughly. Chop. Add a handful a chopped chives, pepper, salt.

Make individual or larger portions. For 2p you still need 1 ready made rectangular puff pastry. Split the rectangular puff pastry in equal parts. Spread 1/6th of the spinach on one side. Take 2 fresh salmon filets of approximately 200 grams. Cut them in halves. Brush some dijon mustard on each side. Put a piece on the spinach, continue with 1/6th of the spinach, salmon and the leftover of the spinach. Close each package with your fingers or with a fork. Brush egg yolk on each.

Bake in the oven at 180 for 30 mins.

Serve with a green salad and a traditional mayonnaise with lots of lemon.

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