Spinach and Salmon Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 673.5 μg | (1,123 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 324 μg | (108 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,462 mg | (37 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 33.2 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 334 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 700 grams fresh Spinach
- salt
- 1 garlic clove
- 300 grams Salmon
- 150 grams Whipped cream
- 50 grams Crème fraiche
- 3 eggs
- freshly ground peppers
- freshly grated Nutmeg
- 400 grams Puff pastry dough
Preparation steps
Rinse the spinach, trim, sort and blanch for about 2 minutes in boiling salted water. Drain, rinse with cold water, squeeze well and chop finely. Peel the garlic and squeeze it using a garlic press.
Rinse the salmon and pat dry, and cut into about 2 cm (approximately ¾ inch) pieces.
Mix the cream with crème fraîche and stir in the eggs. Season with salt, pepper and nutmeg.
Roll out the puff pastry and cut out 4 circles of about 15 cm
(approximately 6 inches) diameter (or 26 cm diameter, approximately 10 inches, if using a springform pan). Put the dough circles into the molds and press gently. Spread the spinach and the salmon over the dough base into the molds and pour the egg-cream mixture.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 20 minutes (for a springform pan, bake about 40 minutes).
