John Myers
Contents
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Ingredients
For the salmon:
- 150 g Wild salmon fillet fresh or frozen
- 2 tbsp Freshly squeezed lemon juice
- Salt, colored pepper from the mill
For the cream cheese cream:
- 3 tbsp Cream cheese
- 1 tbsp Cremefine for cooking
- 1 tbsp Lemon juice
- 1,5 Shallots chopped
- 1 tbsp Italian herbs frozen
- Salt, colored pepper from the mill
- 0,5 tsp Italian spice mix
- 1 Mini orange peppers
- 1 large Clove of garlic
- 6 Dried tomatoes in oil
- 2 slices Serrano ham
For the cast:
- 2 Eggs
- 2 tbsp Sour cream
- 2 tbsp Low fat milk
- 3 tsp Homemade pesto red or ready-made product
- 1 tsp Fresh thyme leaves
- Salt, colored pepper from the mill
aside from that:
- Some fat for the shape
- Some flour for the mold
- 1 6 cup muffin pan
Instructions
- Let the puff pastry defrost at room temperature. Rinse the salmon, pat dry and dice. Season with salt and lemon pepper and drizzle with lemon juice, let it steep for a moment. Drain the tomatoes well. Wash and clean the mini peppers. Peel the garlic. Finely dice the dried tomatoes, bell peppers and Serrano ham, chop the garlic.
- Preheat the oven to 190 degrees (top and bottom heat). Beat the cream cheese with lemon juice and cremefine until smooth. Add the chopped shallots and herbs, stir everything well. Season with the spices, fold in diced salmon, Serrano ham, sun-dried tomatoes and vegetables. Wash the thyme, shake dry and pick off the leaves.
- For the topping, whisk together the eggs, sour cream, milk, pesto and thyme leaves. Season with salt and pepper.
- Grease the muffin tray and sprinkle with flour. Shake off excess flour. Press the puff pastry into the hollows and shape a little. Spread the salmon mixture evenly in the puff pastry. Pour the pouring spoonfuls over it, loosening up the filling a little so that the egg mixture spreads out better. Bake in the oven for about 40-45 minutes until the puff pastry is nicely browned. Nice as a starter or dinner, bon appetit!
- Note 5: I had even bigger leftovers of the salmon and cream cheese filling on my lasagne rolls from lunch, but the preparation is explained again step by step from the beginning. Link to the lasagne rolls: Four cheese salmon lasagne rolls in a creamy vegetable sauce
Nutrition
Serving: 100gCalories: 162kcalCarbohydrates: 4gProtein: 5.4gFat: 13.4g
