Salmon & Spinach Pockets

A light twist on a classic dish!

30 minutes - 6 people

Made by you!

Ingredients

Steps

Ingredients

200g spinach leaves

120g salmon

3 tbsp creme fraiche

12 fresh lasagna sheets

50g shredded mozzarella cheese

1 egg

1 burrata cheese

1 basil leaf

Olive oil

Parsley

Kitchenware

1 24 cm Chefclub by Tefal® Frypan

1 pie dish

1 ramekin

1. Heat the pan until the hourglass in the center of the pan has disappeared and then cook the spinach leaves in it with a drizzle of olive oil, salt and pepper. Add diced salmon along with the creme fraiche (1).

2. Soak the lasagna sheets in hot water and cut them into rectangles if necessary. Place 1 tablespoon of spinach mixture on one end of each lasagna strip and fold into a triangle to form samoussas (2-3) removing any excess noodle if needed.

3. Brush with a beaten egg, then place a parsley leaf on each samoussa (4). Place a ramekin in the center of a pie dish. Arrange the samoussas around it (5), sprinkle them with shredded mozzarella cheese (6) and place in the oven for 15 minutes at 180 °C.

4. Remove the ramekin from the oven and insert the burrata cheese in its place. Open the top of the burrata, drizzle olive oil and place a basil leaf on top (7-8). Enjoy by dipping the samoussas in the burrata cheese.

THE CHEF'S SHOP