Salmon and spinach muffins with goat's cheese

Ingredients for 6 servings:

• 1 wild salmon fillet(s), frozen
• ½ bowl of goat’s cheese
• 1 cup(s) creamed spinach (frozen); the portionable, otherwise about half a block
• 1 roll of (to taste) dough from the refrigerated section
• 1 egg yolk
• 3 garlic cloves, pickled
• ½ cup cream
• salt and pepper
• oregano
• some cheese, grated, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick and easy

First, thaw the wild salmon and spinach. Then, cut the salmon into small pieces and mix them in a bowl with the spinach, goat’s cheese, cream, and spices. Finely chop the pickled garlic cloves and add them as well. Optionally, you can also mix in a little grated cheese. Cut the puff pastry into squares that fit your muffin tin and grease it if necessary. Press the puff pastry pieces into the indentations of the tin, leaving the four corners of the pastry hanging over the top. Now place a tablespoon of the prepared filling into each muffin and then press the corners together in the middle. Then, bake in the preheated oven (180°C fan/convection oven). After about 8 minutes, remove the muffins and brush them with a little egg yolk. Then return them to the oven. After a total of 15-20 minutes (depending on the oven), these delicious muffins should be ready. I personally let them cool before serving. They can also be enjoyed warm. Since they’re easy to prepare, they’re a practical gift for celebrations.