Salmon en croûte

Preparation stepsTotal time: 50 min

1. 1

   Spinach5 min

   

   Wilt the spinach with the shallot, season and squeeze it well. Count the time from when you start, and only move on once you get the result described. Amounts for this step: 100 g spinach; 1 shallot.

2. 2

   Assemble5 min

   

   Roll out the pastry, then lay on the salmon, spinach and dill. It is whipped enough when the whisk leaves a soft peak. Then fold in by lifting the mixture from the bottom up, so you keep the air in. Amounts for this step: 600 g salmon fillet; 100 g spinach; Dill.

3. 3

   Seal5 min

   

   Fold over, seal and brush with egg. Count the time from when you start, and only move on once you get the result described.

4. 4

   Bake35 min

   

   30 minutes at 190°C. Let cool for 5 minutes before slicing. Preheat the oven to the temperature given, with the rack in the middle. Only open the door if the recipe says so: the dish is ready when it is golden and the time is up.