Creato con AI
Mini Salmon Coulibiac Parcels
60 min 480 kcal a porzione Medio
Ingredienti
4 Porzioni
- salmon fillet300 g
- puff pastry200 g
- cooked white rice80 g
- mushrooms80 g
- spinach40 g
- onion1 small (about 60g)
- hard-boiled egg1 large (about 50g)
- fresh dill1 tablespoon (about 4g)
- olive oil1 tablespoon (about 14g)
- egg (for egg wash)1 large (about 50g)
- saltto taste
- black pepperto taste
Istruzioni
- 1
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
- 2
Finely chop the onion and mushrooms. Heat the olive oil in a pan over medium heat, add the onion and cook for 2 minutes until softened. Add the mushrooms and cook for another 3-4 minutes until any moisture has evaporated. Season with salt and black pepper. Set aside to cool.
- 3
Roughly chop the spinach and add it to the pan, cooking for 1-2 minutes until wilted. Remove from heat and let cool.
- 4
Flake the cooked salmon fillet into bite-sized pieces. Chop the hard-boiled egg and fresh dill.
- 5
In a bowl, combine the cooked rice, mushroom-onion-spinach mixture, chopped egg, dill, and flaked salmon. Mix gently and season with salt and black pepper to taste.
- 6
Roll out the puff pastry on a lightly floured surface to about 3mm thickness. Cut into 4 equal squares.
- 7
Place a generous spoonful of the salmon mixture in the center of each pastry square.
- 8
Fold the corners of the pastry over the filling to form a parcel, pinching the edges to seal. Place the parcels seam-side down on the prepared baking tray.
