Salmon and spinach dumplings White fish pie with cherry tomatoes and crumbs

Preparation time
35 min
Cooking time

35 min

How to prepare: Salmon and spinach dumplings

Melt the butter in a non-stick pan and stew the chopped shallot and crushed garlic for 2-3 minutes. Add the wine and continue cooking for 5 minutes. Add the cream cheese, stir for a minute to melt it and, still stirring, add the spinach. As soon as they are wilted, remove the garlic, add salt and, off the heat, add the parmesan and breadcrumbs.

Preparation of salmon and spinach dumplings - Phase 2

Preparation of salmon and spinach dumplings - Phase 2

Divide each sheet of puff pastry in half. Place a salmon fillet in the center of each rectangle, salt it and spread it with a quarter of the spinach mixture. Brush the edges of the pasta with the egg diluted with a spoonful of water, fold the pastry over the salmon, starting from the long sides, brush the edges again and fold the short sides together sealing them well. Place the packets on a baking sheet covered with parchment paper with the sealed side underneath. Draw a grid over the pasta with a knife, brush it with the remaining egg and cook the dumplings in a preheated oven at 200 ° for about 25 minutes or until golden.


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