Ingredients
- 750 g of puff pastry a little flour
- 50 g of almond powder
- 1 clove of garlic
- 2 shallots
- 300 g of mixed mushrooms of your choice a few sprigs of thyme
- 20 g of semi-salted butter
- 800 g spinach
- 2 tablespoon(s) of olive oil
- 800 g salmon fillet
- 4 hard boiled eggs
For gilding
- 1 egg
Preparation
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Peel and slice the garlic and shallots. Clean and slice the mushrooms into strips. In a frying pan, brown the garlic, shallots with the mushrooms and thyme in the hot melted butter for 10 minutes, season with salt and pepper.
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In another pan, drop the spinach in the hot olive oil for 10 minutes, add salt and pepper. Wring them out by pressing them firmly between your hands.
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Preheat the oven to 180°C/th. 6. On a floured work surface, roll out the puff pastry into a rectangle twice the width of the salmon fillet.
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Then place it on a baking tray lined with a sheet of parchment paper. On the left half, sprinkle with almond powder, add the mushrooms, half of the spinach and finally the salted and peppered salmon fillet. Pour in the rest of the spinach, then the roughly chopped hard-boiled eggs. Close the dough by folding the right part to completely cover everything. Seal the dough by pressing the sides with your fingers.
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Using a brush, brown the dough with the beaten egg. Make decorations with the scraps of dough, then place them on the puff pastry. Brown them as well. Bake for 35 to 40 minutes.
