Pierogi Stuffed with Spinach and Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,470 cal. | (70 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 103 g | (89 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 194.9 μg | (325 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,311 mg | (33 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 55 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 379 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
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.
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.
