Pâté of Salmon and Leaf Spinach with Horseradish Sauce

For the dough, put the flour in a suitable bowl.

Make a bulge in the center and pour in the soft butter, 1 egg white, water, 1 pinch of salt. Knead everything well. Wrap dough in a cling film, rest in the refrigerator for 3 hours.

Roll out dough half a centimeter thin. Cut out 4 rectangles or 4 dough fishes with a template. Boil the spinach leaves briefly in water, drain and chop coarsely.

Mix in the diced smoked salmon. Cut the fresh salmon into two lengthwise strips, season with pepper, juice of one lemon, salt. Spread half of the spinach thinly evenly on two pie crusts, place one salmon strip on each and cover with the remaining spinach.

Place the remaining two pastry sheets on top of the spinach and press the edges of the pastry well together.

Brush the filled dumplings with egg. Bake in the oven at 180 °C for 20 minutes.

For the sauce, sauté the onions in a little bit of oil, extinguish with white wine. When it has reduced, add the whipped cream. Knead the butter and flour together and thicken the sauce slightly. Season with horseradish, salt and pepper as desired. Serve the pâtés with the sauce.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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