Pierogi Stuffed with Spinach and Salmon

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Pierogi Stuffed with Spinach and Salmon
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
1470
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,470 cal.(70 %)
Protein48 g(49 %)
Fat103 g(89 %)
Carbohydrates81 g(54 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A1.2 mg(150 %)
Vitamin D8.1 μg(41 %)
Vitamin E8.3 mg(69 %)
Vitamin K194.9 μg(325 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin22.7 mg(189 %)
Vitamin B₆1 mg(71 %)
Folate176 μg(59 %)
Pantothenic acid1 mg(17 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂6.2 μg(207 %)
Vitamin C39 mg(41 %)
Potassium1,311 mg(33 %)
Calcium184 mg(18 %)
Magnesium106 mg(35 %)
Iron3.7 mg(25 %)
Iodine33 μg(17 %)
Zinc1.8 mg(23 %)
Saturated fatty acids55 g
Uric acid76 mg
Cholesterol379 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
400 grams Pastry flour
200 grams softened butter
2 egg whites
salt (and)
freshly ground peppers
200 grams Spinach
200 grams Smoked salmon
400 grams Salmon
3 Tbsps lemon juice
1 egg yolk
2 Tbsps milk
2 finely chopped shallots
1 Tbsp vegetable oil
200 milliliters dry white wine
400 grams Whipped cream
30 grams butter
1 Tbsp Pastry flour
freshly grated Horseradish
How healthy are the main ingredients?
SalmonWhipped creamSpinachsaltshallotHorseradish

Preparation steps

1.

Pour the flour into a bowl and add pieces of butter, egg whites, 2 tablespoons water and 1 pinch of salt. Knead well to make a smooth dough, form into a ball, wrap in plastic wrap and refrigerate for 1 hour.

2.

Roll out the dough between 2 layers of plastic wrap to about 0.4 cm (approximately 1/8 inch) thick. Use a template to cut the dough into 8 fish-shapes.

3.

Rinse and trim the spinach, then blanch briefly. Rinse in cold water and drain, squeeze out the excess water and chop coarsely. Cut the smoked salmon into cubes and mix with the spinach. Cut the fresh salmon into 4 oblong, equal strips (slightly smaller than the dough shapes) and season with lemon juice, salt and pepper.

4.

Spread half the spinach thinly on 4 of the dough shapes, place a piece of salmon on each and cover with the remaining spinach. Top with another piece of the dough and press well to seal the edges. Decorate the dough as desired with lines using a sharp knife.

5.

Mix together the egg yolk and milk and brush the dough with the mixture. Bake in a preheated oven at 180°C (approximately 350°F) for about 20-25 minutes, until golden brown.

6.

For the sauce, saute the shallots in a little oil, add the white wine and simmer for about 2 minutes. Pour in the cream and let reduce again. Mix together the butter and flour and stir small pieces into the sauce to thicken. Season with freshly grated horseradish, salt and pepper. Arrange the pierogi on plates and serve with the sauce.