Smoked salmon on puff pastry

Ingredients for 4 servings:

• 300 g leaf spinach (frozen)
• 1 onion(s), diced
• 1 tbsp oil
• 100 ml vegetable stock
• 150 g crème fraîche
• 2 egg yolks
• 4 tbsp dill, chopped
• salt and pepper
• 4 sheets of puff pastry (approx. 12cm x 12cm), frozen
• 200 g salmon, smoked salmon in slices
• ½ lemon(s), in wedges, for decoration
• some dill, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion in oil, add the vegetable stock and let the spinach thaw. Then squeeze out the excess water and chop roughly. Mix together the crème fraîche, egg yolk and dill and season with salt and pepper. Spread the puff pastry on a greased baking sheet and spread half of the crème fraîche mixture on the pastry, leaving a 1cm wide border all around. Spread the spinach on the crème fraîche mixture and then add the rest of the crème fraîche mixture to the spinach. Bake in an oven preheated to 220°C on the lowest rack for 20 minutes. Then spread the smoked salmon (loosely) on the puff pastry and decorate with lemon wedges and a few dill sprigs.