Salmon Pie with Puff Pastry

Slice the onion into rings and sauté in a pan with sunflower oil over medium heat together with the crushed garlic until caramelized. Transfer the onion mixture to a separate bowl, then sauté the spinach in the same pan until softened.

Add the sautéed onion, cream, salt, red pepper, crushed black pepper, and toasted crushed hazelnuts. Cook until the mixture has absorbed the cream. Once cooked, roughly chop the spinach mixture and allow it to cool.

Roll out the puff pastry and cut it into the desired shape. Add the spinach mixture and Atlantic salmon slices as the filling, then fold and seal the pastry. Whisk the egg together with the sour cream and brush the mixture over the pastry. Bake in a preheated oven at 180°C for 25–30 minutes.