Salmon secret

Ingredients for 4 servings:

• 4 salmon fillets, 150 – 200g each
• 1 pack of strudel sheets (one pack = 4 wafer-thin sheets)
• 8 large spinach leaves or 8 frozen spinach leaves
• 300 g leek, halved and cut (half rings)
• 1 tbsp butter
• salt and pepper, lemon juice
• 250 ml sour cream
• Dill, to taste
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Salmon in strudel dough – spinach – leek – coating

Season the salmon fillets with salt and pepper, drizzle with lemon juice, and refrigerate. Blanch the spinach leaves in salted water, rinse with cold water, and place on a dry towel. Roast the leeks thoroughly in 1 tablespoon of butter (do not let them brown), season with salt and pepper. Line a baking sheet with parchment paper. Place one strudel sheet on a damp towel and brush with melted butter. Place a second strudel sheet on top and also brush with butter. Cut the strudel sheets in half crosswise. Top each half of the pastry with two spinach leaves, then spread the salmon fillet on top, then the leek on the salmon. Fold in the edges of the pastry on the right and left, then roll up the fillet, using the towel if necessary! Brush the strudel parcel with butter and place on the baking sheet. Bake in an oven preheated to 190°C for approximately 20 to 25 minutes. The pastry should be lightly browned. Now for the dip: mix sour cream, dill, salt and pepper well, done!