காட்டு சால்மன் படலத்தில் சமைக்கப்பட்டது மற்றும் வீட்டில் தயாரிக்கப்பட்ட முனிவர் க்னோச்சி

Line the baking sheet with aluminum foil and coat it with olive oil. Briefly blanch the spinach leaves and then place on the aluminum foil. Chop the shallots, spring onions, tomatoes and mushrooms and place on the tray. Place the salmon on top of the vegetables and season with salt and pepper. Crumble the feta and pour over the salmon. Bake in the oven for about 15 minutes at 180 degrees.

Boil the potatoes until soft and then mash them. Mix the mixture with 250 g flour, a pinch of salt, 1 egg yolk, a little Parmesan and sage. Shape into a roll and let harden in the refrigerator. Then cut off 1 cm pieces from the roll, press them in with a fork and put them in boiling salted water. They are cooked when they swim upstairs.