John Myers
Ingredients for 4 servings:
- 3 sheets of puff pastry, frozen
- 2 cups sour cream
- 3 egg yolks
- 1 bunch of mixed herbs
- 200 g creamed spinach, frozen, thawed
- 2 garlic cloves, finely chopped
- 2 salmon fillets, diced
- some salt and pepper
- 1 egg yolk for brushing
- some olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Thaw the puff pastry. Preheat the oven to 200°C (top/bottom heat, fan: 180°C). Roll out the puff pastry for each sheet to approximately 30 x 30 cm and divide each into four squares – rolled out relatively thinly. Brush a little olive oil into the muffin cups with a brush. Place the puff pastry in the muffin cups and shape. Mix the sour cream, 3 egg yolks, herbs, and finely chopped garlic with a hand mixer, season with salt and pepper, and carefully fold in the salmon. Divide the filling among the cups and place a dollop of creamed spinach in the center of each. Fold over the overhanging pastry corners and brush with egg yolk. Bake on the middle rack for 20 minutes.
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