Chocolate Pomegranate Cupcake
Volcano Potatoes
Ingredients
Ingredients
- 2 tbsp butter
- 2 cloves garlic
- 1/2 medium onion
- 5 ounces spinach
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup breadcrumbs
- 4 ounces cream cheese
- 1/4 cup Parmesan shredded
- 2 tbsp dill
- 1 sheet puff pastry
- 1 salmon filet
- 1 tsp salt
- 1 tsp pepper
- 1 egg beaten
Servings:
Instructions
- Preheat oven to 425 F
- In a pan over medium heat melt butter
- saute the garlic and onions,
- Add the spinach, salt and pepper. Cooked until the spinach has wilted.
- Add the breadcrumbs, cream cheese, parmesan and dill. Stir until mixture is evenly combined. Remove from heat and set aside.
- smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
- Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
- Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends.Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper.
- Brush the beaten egg on the top and sides of the pastry.
- Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshath pattern.
- Brush the top again with the egg wash
- Bake for 25 minutes until pastry is golden brown.
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