Ingrediants
-
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- 4 boned and skinless salmon fillet steaks of about 150g each
- 30g of butter
- 1 clove of garlic
- 1 chopped shallot
- 60 ml of dry white wine
- 85g of cream cheese like Philadelphia
for 4 servings
- 140g of baby spinach already cleaned
- 2 tablespoons of breadcrumbs
- 25g of grated Parmesan cheese
- 2 packs of puff pastry
- rectangular 230g
- 1 egg
- salt
How to prepare: Salmon and spinach dumplings
- Execution
- average
- 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.
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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