Roll with salmon and spinach is an original and delicious appetizer. A juicy smoked salmon filling and spicy spinach fried with garlic, combined with a slightly crispy brown puff pastry, create a wonderful palette of flavors.
Ingredients:
- Smoked salmon - 300 g;
- Spinach - 450 g;
- Puff pastry - 850 g;
- Butter - 50 g;
- Salt;
- Onions - 1 pc.;
- Freshly ground black pepper;
- Sour cream - 50 g;
- Garlic - 1 clove;
- Egg - 1 pc;
- Dill is a bunch.
Preparation:
- Cut the smoked salmon into small squares or strips.
- Melt a few tablespoons of butter, fry the chopped onion. Add the smoked salmon to the roast and fry for a couple of minutes. Season with black pepper. Cool slightly, then add the egg yolk (separate the protein and set aside: it is useful for lubricating the roll), sour cream and chopped dill. Mix thoroughly and leave to cool.
- Chop the spinach coarsely. Fry the spinach in the remaining butter, which must first be melted. Add chopped garlic, which will add spice, and season with salt and pepper.
- Preheat the oven to 250 degrees. Line a baking sheet with parchment paper. Roll out the dough into two rectangles 50 x 20 cm.
- Place one layer on a prepared baking sheet. Smear the edges of the layer with the remaining egg white, after beating it. Spread the mixture of garlic-fried spinach, then prepared salmon on a dough sheet, without filling the edges, greased with an egg.
- Cover with a second sheet of rolled puff pastry and press down on the edges with a fork. It is important that the junction of the layers is airtight; during baking, the filling should not fall out. Cut off excess dough and make 2-3 holes in the top. Grease the resulting roll with a beaten egg. Bake for 10 minutes, depending on the characteristics of the oven. The dough should turn beautifully ruddy.
- Place the finished roll on a cutting board or serving plate and cut into individual portions. Serve the salmon roll with fresh sour cream.
