Roll with a salmon and spinach – original and tasty snack. The juicy a smoked salmon stuffing and the juicy spinach fried with garlic in combination with slightly crunchy toasted puff pastry create a remarkable palette of tastes.
Ingredients:
- Smoked salmon – 300 g;
- Spinach – 450 g;
- Puff pastry – 850 g;
- Desi – 50 g;
- Salt;
- Onions – 1 piece;
- Fresh ground black pepper;
- Sour cream - 50 g;
- Garlic – 1 clove;
- Egg – 1 piece;
- Fennel – a bunch.
Preparation:
- Cut a smoked salmon on small small squares or stripes.
- Kindle several table spoons of a desi, fry the crushed onions. Add cutting of a smoked salmon to subfrying and fry still a couple of minutes. Season with a black pepper. To cool slightly, then to add a vitellus (to separate and set aside protein aside: it is useful for greasing of roll), sour cream and the crushed fennel. To mix and leave carefully for cooling.
- It is large to chop spinach. Fry spinach in the remained desi which needs previously to be kindled. Add the crushed garlic which will add savors, season with salt and pepper.
- Warm an oven to 250 degrees. Lay out a baking tray parchment paper. Roll dough in the form of two rectangles of 50 × 20 cm.
- Put one layer on the prepared baking tray. To miss the mark edges of layer with the remained egg white, previously having shaken up it. Spread out to the sheet of the test mix of the spinach fried with garlic, then the prepared salmon, without filling edge, egged.
- Cover with the second leaf of the rolled puff pastry and press down edges a fork. It is important that the junction of layers was tight, when baking the stuffing shouldn't fall out outside. Cut off surplus of the test and make 2-3 openings in a top. Grease the turned-out roll with a frothed eggs. Bake 10 minutes, depending on features of an oven. Dough has to become beautiful ruddy.
- Lay out ready roll on a cutting board or a serving plate and slice on separate portions. Serve salmon roll with fresh sour cream.