Puff pastry wreath with salmon and horseradish cream

Ingredients for 6 servings:

• 1 pack of puff pastry from the refrigerated section
• 200 g baby spinach
• 200 g smoked salmon
• 200 g horseradish cream cheese
• 130 g Gouda, grated
• 2 shallots
• 1 clove(s) garlic
• 1 bunch of dill
• e.g. salt and pepper
• 1 egg(s) for brushing
• Sesame, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

quick finger food

Finely chop the shallots and garlic and sauté lightly with the spinach in a pan. Chop the salmon and mix well in a bowl with the sautéed spinach, dill, salt, and pepper. Roll out the puff pastry and spread generously with horseradish cream cheese. Spread the spinach mixture evenly over the pastry, then top with the salmon and finely chopped dill. Season with salt and pepper. Carefully roll up the puff pastry and shape it into a wreath. Brush the wreath with a beaten egg and sprinkle with sesame seeds, if desired. Place on a baking tray and bake in a preheated oven at 180 degrees Celsius (convection oven) for 25-30 minutes, until the wreath is golden brown and crispy. It also makes a great appetizer.