Salmon and spinach strudel

Ingredients for 2 servings:

• 1 large onion(s), red or 2 small
• 300 g leaf spinach, frozen or fresh
• 3 garlic cloves
• 250 g salmon, fresh, skinned
• 150 g sheep’s cheese
• 1 roll of topping dough (refrigerated shelf)
• some salt and pepper
• some nutmeg
• 1 bunch parsley, chopped
• 1 egg yolk, whisked
• 1 cup sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple, pescetarian

Peel the onion, slice it, and brown it in a pan. Thaw frozen spinach leaves and drain it as best as possible in the pan. To do this, let the water evaporate over low heat. Otherwise, the strudel will float in water later – the same applies to fresh spinach leaves after blanching. Add a clove of garlic to the spinach and mix it with the onion mixture until smooth. Cut the salmon and feta cheese into pieces. Preheat the oven to 180°C (top/bottom heat). Roll out the puff pastry and spread the spinach, onion, salmon, and feta cheese one after the other. Then season with salt, pepper, nutmeg, and parsley. Close the strudel and brush with beaten egg yolk. Place in the preheated oven for about 30 minutes. In the meantime, season the sour cream with the remaining crushed garlic, salt, pepper, and parsley and mix to make a sauce. Serve this with the side dish.