Easy to make and a favourite at the buffet table.
Recipe by
Lesley
2 tablespoons of Oil
2 cloves of Garlic
300 grams of fresh Spinach
Salt
Pepper
500 grams of Puff Pastry
4 fillets of Salmon
100 grams of Smoked Salmon
1 Egg
Cumin Seeds
1
Heat the oil in a large pan. Crush and add the garlic. Add the spinach as space allows until all is in the pan. Season and stir. Cook until all spinach has wilted.
2
Roll out the pastry block to a 11" x 13" rectangle.
3
Skin the fillets and place them horizontally, one below the next, down the centre of the pastry.
4
Using a spoon or tongs, place spinach to cover all the salmon.
5
Now cover the spinach with a layer of smoked salmon.
6
Fold the pastry to slightly overlap in the centre. Fold in the top and bottom edges.
7
Brush and seal with beaten egg and sprinkle cumin seeds all over the top.
8
Bake at 180 C until golden.
Last edited on Wednesday 30 September 2020