Salmon and spinach wreath

Ingredients for 1 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 450 g spinach, frozen
• 200 g crème fraîche
• 200 g smoked salmon
• 150 g cheese (Gouda), medium-aged
• 150 g cherry tomatoes
• salt and pepper
• nutmeg
• 2 packs of dough for 6 croissants each, from the refrigerated section

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Finely dice the onion and garlic, sauté in the butter, add the spinach and 5 tbsp of water, cover and let it thaw over medium heat. Drain the spinach in a sieve and squeeze the liquid dry. Dice the salmon. Coarsely grate the cheese. Quarter the cherry tomatoes. Mix the salmon, spinach, cheese and crème fraîche. Season well with salt, pepper and nutmeg. Preheat the oven to 220°C with a baking tray on the lowest rack. Do not use fan-assisted oven. Remove the dough from the packages and cut into triangles along the perforations. Place the triangles into a circle on a sheet of baking paper (40 x 30 cm). The wide ends of the triangles should overlap by about half. Spread the spinach mixture in a bead on the circle, leaving about 1 cm free at the inner edge. Now fold the tips inwards over the mixture and tuck them under the wreath and press down lightly. Using the baking paper, slide the wreath onto the hot baking sheet. Bake in the oven on the lowest rack for 25 minutes, then cover with aluminum foil after 15 minutes.