FRIJE

Instructions

• 1.   If necessary, thaw the salmon. Preheat the oven to 180°C (350°F). Remove the skin from the salmon fillets, then cut them into large cubes.
• 2.   Thaw the spinach according to the package instructions. Drain them well so they release as little water as possible during cooking.
• 3.   Prepare the béchamel sauce. In a saucepan, add the butter and melt it over low heat. Add the flour and mix quickly.
• 4.   Add the milk, stirring continuously, until you get a slightly thick pancake batter-like texture. Season with salt, pepper, and mix. Add the grated cheese and mix until you get a creamy texture.
• 5.   Add the well-drained spinach and salmon to the béchamel sauce. Mix.
• 6.   In a buttered ovenproof dish (ours is 26 x 20 cm), add the béchamel/spinach/salmon mixture.
• 7.   Unroll the puff pastry and place it over the filling. Fold the edges of the pastry inward. Brush the pastry with egg yolk (optional) then make a cross in the center of the pie using a knife. Bake for 25 minutes at 180°C (350°F).
• 8.   Once the Salmon & Spinach Pie is nicely golden brown, remove the dish from the oven. Serve it with a green salad. It's ready to enjoy!

Nutritional information *

Reference

• jow.fr/recipes/pie-saumon-et-epinards-8lupg0138sv8jvp9066l