苏苏包
菠菜三文鱼卷(咸派)
9.0
综合评分
7
人做过这道菜
这个是在国外一个网站看到的，试着做了一下，超级好吃，而且用不同奶酪蔬菜酱料做出来的味道都不一样，很棒又很方便。
用料
菠菜三文鱼卷(咸派)的做法
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黄油加热化开
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加入洋葱碎炒热
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加入菠菜翻炒
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加面包糠
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加入奶酪和其他想要的香料
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炒成菠菜糊
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准备派皮，放上无皮三文鱼
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撒上黑胡椒和盐
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将菠菜糊堆叠到鱼上
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两边折起来，包裹好
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翻面
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放入烤盘
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刷鸡蛋液，切出表皮花纹
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再刷鸡蛋液
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烤箱220度，20到25分钟
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成品出炉！
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切开！
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这是我自己的成品。
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切开来后的样子。奶酪和视频里的不一样，所以菠菜糊也不太一样。因为三文鱼比较厚，可以事先腌一下会比较好，或者加入番茄酱或蛋黄酱等，也会很好吃。
小贴士
附上原版菜谱：
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
PREPARATION
Preheat oven to 425°F.
In a pan over medium heat, melt butter.
Add the garlic and onions, cooking until translucent.
Add the spinach, salt, and pepper, cooking until spinach is wilted.
Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, 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. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for 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 crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.
Slice, then serve!
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
PREPARATION
Preheat oven to 425°F.
In a pan over medium heat, melt butter.
Add the garlic and onions, cooking until translucent.
Add the spinach, salt, and pepper, cooking until spinach is wilted.
Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, 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. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for 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 crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.
Slice, then serve!
