Ingredients
- 45g/1 cup black kale/cavolo nero very finely chopped
- 60g/1/4 cup mascarpone or cream cheese
- ½ lemon juice only
- salt and pepper to taste
- 200g/7 oz puff pastry
- flour for dusting and rolling
- 300g/10oz salmon skinless and boneless
- 1 egg beaten
Instructions
- Preheat the oven to 200C/400F.
- Chop the kale (thick ribs removed) very finely and mix with softened mascarpone or cream cheese, add lemon juice, salt and pepper. The mixture should resemble a thick paste.
- Roll out the puff pastry on a lightly floured surface into a rectangle appox ⅛″ thick. Place the salmon pieces in the middle of the pastry rectangle, salt, pepper and spread the kale mixture directly on them.
- Brush the edge of the pastry with beaten egg, fold the sides and pinch them together securely to resemble an envelope. I used a fork to make sure all juices stay in.
- Flip the salmon filled pastry over and place it on parchment paper lined baking sheet and brush it with the egg wash all over.
- Optional: Make decorations out leftover pastry and place on top, brush with egg wash.
- Make 3-4 little slits for ventilation. Cook in the preheated oven for 30 minutes until pastry is puffed up and golden.
- Let it sit for 5 minutes before serving.
Notes
This recipe can be assembled and kept in a refrigerator up to 12 hours in advance. (vikalinka.)
