Ingredients

The following ingredients have 2 Servings
  • 45g/1 cup black kale/cavolo nero (very finely chopped)
  • 60g/1/4 cup mascarpone or cream cheese
  • 1/2 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)

Instruction

  • 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 1/8" thick. Place the salmon pieces in the middle of the pastry rectangle, salt, pepper and spread the kale mixture directly on them.
  • Brush the edges 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.