Wild salmon pate

Ingredients for 4 servings:

• 4 sheets of puff pastry
• 600 g wild salmon fillet(s)
• 200 g sour cream
• 1 bunch of dill
• e.g. salt and pepper
• ½ lemon(s), juice
• 4 m.-sized eggs
• n. B. Fat
• 1 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Place the puff pastry sheets side by side on a greased and floured baking sheet. Finely dice the wild salmon and finely chop the dill. Mix the sour cream, dill, and salmon together and season with pepper, salt, and lemon juice. Preheat the oven to 180°C (top/bottom heat). Whisk the eggs in a cup and add them to the salmon mixture. Spread the mixture evenly over the puff pastry sheets and roll up the dough from the long side. Press the ends of the roll firmly. Bake in the preheated oven on the middle rack for about 25 minutes. Remove the pie from the oven and let it cool on a wire rack. Cut the pie into pieces and sprinkle with a little more dill, if desired. Approx. 319 kcal per serving.