Puff Pastry Roll with Cabbage and Salmon Filling

A great fish recipe to make yourself:

Defrost puff pastry. Clean cabbage, rinse, cut into strips. Peel and dice the onion. Sauté both in fat on 2 or automatic heat 4-5. Season with salt, pepper and nutmeg. Add a quarter of a liter of water. Cook for 10 minutes on 1. Rinse salmon fillet, sprinkle with 3 tbsp lime juice, season with salt and pepper. Layer 375 g dough, roll out (30 x 30 cm). Drain cabbage, half on the puff pastry form. Place salmon fillet and remaining cabbage on top. Separate egg. Brush edges of pastry with egg white. Place pastry over filling, pressing edges firmly. Roll out remaining puff pastry, cut out figures, stick on pastry. Brush with egg yolk, bake.

Circuit: 170 to 190 °C , 1st sliding rack v. U.

160 to 180 °C , convection oven in about 45 min.

Whip whipped cream until semi-stiff, season with lime juice and horseradish. Garnish with lime zest and serve with salmon roll.

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