Michele Leigh Pinette Pierce
Salmon packages with spinach and green beans
Preheat the oven to 175ºC. Roll out 2 slices of puff pastry so that they are 1 cm at the edges. to be bigger. Stir the spring onion through the crème fraîche. Add a little bit of lemon juice.
Heat in a stirring olive oil and fry the spinach until it has shrunk a lot.
Cut two large pieces of baking paper. Put a slice of puff pastry on each piece and pierce holes with a fork. Brush the puff pastry with a generous layer of the crème fraîche mixture, but leave the edges free.
Rub the salmon with some freshly ground pepper, (sea) salt and lemon juice and put it on the puff pastry. Cover the salmon on top and around with some of the fried and well drained spinach.
Wet the edges of the puff pastry with water. Grab the larger slices of puff pastry and place them over the salmon, so that they form a lid over the package. Press the edges with a fork.
Pack the packages on the baking paper and place them in a shallow oven dish. Place in the oven and bake for 15 to 20 minutes. When the packages have a nice brown color they are ready.
While the packets are in the oven, boil the beans al dente. Drain and allow to cool.
Form the boiled green beans bundles, wrap them in slices of bacon and fry them on a low heat in a pan with a little butter for a few minutes.
Delicious with nut rice or potato gratin.
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