• Smoked salmon – 300 g;
  • Spinach – 450 g;
  • Puff pastry – 850 g;
  • Butter – 50 g;
  • Salt;
  • Onion – 1 PC.;
  • Freshly ground black pepper;
  • Sour cream - 50 g;
  • Garlic – 1 clove;
  • Egg – 1 PC;
  • Dill – beam.


  1. Smoked salmon cut into small squares or strips.
  2. Melt a few table spoons of butter and fry chopped onion. Add to fried meats, smoked salmon and fry for a couple of minutes. Season with black pepper. Cool slightly, then add egg yolk (protein separate and aside: it is useful for greasing loaf), sour cream and chopped dill. Mix thoroughly and leave to cool.
  3. Coarsely chop the spinach. Sauté the spinach in remaining butter, which you first need to melt. Add the chopped garlic, which adds spice, season with salt and pepper.
  4. Heat the oven to 250 degrees. Put the baking sheet with parchment paper. Roll the dough out into two rectangles of 50 to 20 cm
  5. Put one layer on the prepared baking sheet. The edges of the seam to miss the remaining egg white, pre-whisking it. Spread out on a sheet of dough mixture fried with garlic spinach, and then the prepared salmon filling the edges, brush with egg.
  6. Cover with the second sheet of rolled out puff pastry and press down edges with a fork. It is important that the junction of the seams were sealed when baking, the filling should not fall out. Cut off the excess dough and make in the top 2-3 holes. Grease the loaf with the beaten egg. Bake 10 minutes, depending on the characteristics of the oven. The dough should be a beautiful Golden.
  7. Lay the finished roll on a cutting Board or serving dish and slice into individual servings. Serve salmon roulade with fresh cream.