Small Trout Cakes in Pastry

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Small Trout Cakes in Pastry
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Health Score:
7,9 / 10
40 min.
ready in 1 d 6 h. 40 min.
Ready in


For the trout
500 grams skinned trout
2 Tbsps lemon juice
white peppers
500 grams Spinach
1 garlic clove
1 small onion
1 tsp chopped Dill
2 Tbsps olive oil
1 Tbsp breadcrumbs
butter (for brushing)
For the pastry
200 grams Pastry flour
1 generous pinch salt
2 tsps sunflower oil
How healthy are the main ingredients?
troutSpinacholive oilDillsaltgarlic clove

Preparation steps


Preheat the oven to 200°C (approximately 390°F).


For the pastry, combine the flour and salt with oil and  70–80 ml of warm water. Using the dough hook of a stand mixer, mix the dough until relatively firm. Put the dough on a work surface and knead about 10 minutes. Cover dough and let rest for another 10 minutes. Meanwhile, rinse the spinach, pinch off the stems, and add wet to a pan over high heat just to wilt. Then drain well in a colander and coarsely chop. Peel and finely chop the onion and garlic. Sauté in olive oil. Add the spinach and sauté briefly. Season with salt, pepper, and nutmeg. Remove from heat, add dill, and let cool.


Cut the fish fillets into small cubes, sprinkle with lemon juice, and season with pepper. Roll out the dough on a lightly floured surface and stretch as thin as possible with the back of the hands and fingers (but not so thin that it cracks later). Cut out four circles about 20 cm (approximately 8 inches) in diameter. Sprinkle circles with breadcrumbs, cover with spinach and fish, and bring sides up over filling. With the remaining dough, cut out flowers to cover the opening on top. Gently press them on with a dab of water if necessary. Carefully set onto a parchment-lined baking sheet. Brush with a little melted butter and bake about 30 minutes until golden brown. Every now and then brush with butter.