Mother's Day Salmon

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 200°C (rotating heat) to ensure evenly cooked crusted salmon. While the oven heats, prepare the other ingredients and organize your work plan to save time on the rest of the recipe.

3. 3

   Preparation of lining

4. 4

   Wash the fresh spinach carefully, then heat the butter in a large pan. Swallow the spinach for a few minutes until they fall, then drain well to remove excess water. Hit it coarsely. Mix cream cheese, mustard, chiseled dill, lemon zest, salt and pepper in a bowl. Add the cooled spinach, then mix well to get a homogeneous stuffing.

5. 5

   Preparation of dough

6. 6

   Roll the first roll of laminated pulp onto a sheet covered with baking paper. Sprinkle the breadcrumbs in a thin layer on the dough to absorb moisture from the fish during cooking. Place the whole salmon pad in the centre, salt and pepper generously, then cover with spinach topping, spread evenly.

7. 7

   Assembly

8. 8

   Gently cover the salmon with the second roll of laminated dough. Weld the edges carefully by pressing them with a fork or by pinching them with the fingers. Make small decorative incisions on the top using a sharp knife, then brown the surface with the beaten egg using a brush for a shiny and golden crust.

9. 9

   Cooking

10. 10

    Slip the plate into the preheated oven and cook for 30 to 35 minutes until the dough is well swollen and golden. Watch for cooking: the crust must be crisp. Let stand 5 minutes out of the oven before cutting to facilitate service and keep salmon holding.

11. 11

    Service

12. 12

    Serve the salmon with a still hot crust, possibly accompanied by a salad of young shoots or lemony steam potatoes. Cut generous portions and sprinkle with a fillet of fresh lemon juice to enhance flavours and bring a touch of freshness to this festive dish.

Nutrition

calories

221

fatContent

12.5

fiberContent

1.5

sugarContent

1.7

sodiumContent

0.81

proteinContent

11.7

carbohydrateContent

16.4

saturatedFatContent

5.4

Indicative values from the source, for the original recipe.

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