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Spinach and salmon muffins

updated

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Ingredients for 12 servings:

  • 1 pack of frozen puff pastry (6 sheets)
  • 100 g leaf spinach
  • 100 g smoked salmon
  • 100 g sour cream
  • 1 tbsp flour
  • 1 egg(s)
  • 100 g cheese, grated (Gouda or Emmental)
  • Nutmeg, freshly grated
  • Salt and pepper, black from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Defrost the puff pastry and spinach leaves and preheat the oven to 200°C (180°C fan/gas mark 3-4). Combine the sour cream with the flour, egg, and 50g of cheese and season to taste. Squeeze the spinach dry and chop the salmon. Divide the pastry sheets in half and place the pastry squares in the muffin tins. Layer the spinach and salmon and cover with the stirred sour cream. Then fold the pastry ends together and sprinkle with the remaining cheese. Bake the muffins for 30-35 minutes and serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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