Puff pastry dream with salmon and spinach cream filling

Ingredients for 4 servings:

• 1 pack of puff pastry
• 500 g salmon fillet(s), fresh or frozen
• 350 g spinach (frozen is fine)
• 1 onion(s)
• 2 cloves garlic
• 1 cup sour cream or sour cream, 200 g
• 1 tsp honey
• 1 tsp mustard, medium hot
• 1 tsp dill, chopped
• 1 egg(s)
• 1 tbsp cream or milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Finely chop the onion and lightly fry in the pan. Add the finely chopped garlic and sauté. Add the spinach and cook for about 10 minutes. In the meantime, prepare the dill, honey, and mustard cream. Put the sour cream in a bowl and add the honey, mustard, and dill. Whisk everything well. Roll out the puff pastry and place the spinach in the center, leaving enough space for the crust. Spread the salmon fillets generously with the cream and place them on top of the spinach. Spread the remaining cream on top. Fold the puff pastry over the top to form a parcel, with the spinach and salmon completely wrapped in the pastry in the center. Prick the puff pastry several times with a fork. Whisk together the egg and cream (or milk) and brush the puff pastry with it. Bake in a preheated oven at 220°C (top/bottom heat) for about 10 minutes. Then reduce the temperature to 160°C (325°F) and bake for about another 20 minutes.