Ingredients
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1 salmon side without skin
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4 eggs, hard boiled and sliced
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1 cup rice for risotto, boiled in water
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3 bunches spinach, cut into small pieces
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1/2 kg white mushrooms, sliced
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2 white onions, finely chopped
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Salt
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Ground black pepper
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Zest of 1 lemon
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4 tablespoon olive oil
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1 tablespoon dill, finely chopped dill
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1 sheet puff pastry
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1 egg, beaten with a little milk
Instructions
Cut the salmon fillet vertically in half to make 2 fillets and trim them at the edges. Then marinate the fillets with a little olive oil, salt, pepper, lemon zest and dill and place in the refrigerator for 1 hour.
Put 2 tablespoons of olive oil, one onion and the mushrooms in a non-stick frying pan on a medium to high heat, season the mushrooms with salt and pepper and fry them until cooked. Transfer to a bowl. Then, in the same pan, add 1 tablespoon of olive oil and fry the second onion with the spinach until soft. Season with salt and pepper, and then transfer them to a bowl.
Then roll out the puff pastry a little larger than the salmon fillets. Put the salmon, rice, spinach, egg, and mushrooms in a straight line along the puff pastry. Roll up the puff pastry and brush with the egg. Bake in a preheated oven at 180°C for 35 to 40 minutes. The puff pastry should be a golden brown colour outside.
Cut into 2 – 3 cm slices and serve.
Bon appétit!
