Coulibiac with Norwegian salmon

Ingredients for 4 servings:

Wash fresh spinach thoroughly and fry it, defrost frozen spinach and squeeze it thoroughly.
Season the salmon, sprinkle with chopped dill and lemon zest, drizzle with lemon juice. Peel the onion and chop into small cubes.
In a large pan, heat a tablespoon of sun-dried tomato oil and a tablespoon of butter, sauté the onion, then add the garlic. Fry, stirring occasionally. Add salt and stir again, add the spinach and fry for a while until water evaporates.
Wait until the dish cools down. Cut the dried tomatoes and feta cheese into cubes, add and mix again.
Dust the parchment paper with flour, unfold the puff pastry and sprinkle it with flour as well to prevent the rolling pin from sticking. Roll out lightly.
Place the salmon in the centre of the dough. Do this gently so that the dill and lemon zest do not slide off. Place the spinach, tomatoes and cheese on top of the salmon. Fold the sides of the dough inwards and roll it up.
Transfer the dish to a baking tray lined with parchment paper – the seam of the dough should be underneath. Brush the finished pie very carefully with whisked egg. Gently score the top of the dough at 1 cm intervals.
Place in the oven and bake according to the instructions on the display.

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