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🍽️ Salmon and Pea Puff Pastry Roll (Kulebiak)

750 kcal · 30 min · 4 servings

Ingredients

• 600 g salmon fillet (kitchen-ready, skinless)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 300 g puff pastry (frozen)
• 1 red bell pepper
• 2 spring onions
• 250 g fresh peas
• 2 tbsp olive oil
• 1 untreated lemon (juice)
• 1 egg white

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the salmon fillet and pat it dry with a kitchen towel.
3. 3. Cut the salmon into large pieces.
4. 4. Season the fish with salt and pepper.
5. 5. Fry the salmon in a pan with hot oil on all sides.
6. 6. Reduce the heat and cook the fish through by turning it occasionally.
7. 7. Remove the fish from the pan and let it cool.
8. 8. Chop the cooled salmon roughly in a mixer.
9. 9. Let the puff pastry thaw side by side.
10. 10. Wash the bell pepper and halve it.
11. 11. Remove the seeds from the bell pepper.
12. 12. Cut the bell pepper into very small cubes.
13. 13. Wash the spring onions and trim them.
14. 14. Shake the spring onions dry.
15. 15. Cut the spring onions into thin rings.
16. 16. Sort the peas and wash them.
17. 17. Blanch the peas (cook briefly in boiling water) for 3 to 4 minutes in salted water.
18. 18. Drain the peas.
19. 19. Shock the peas with cold water.
20. 20. Let the peas drain well.
21. 21. Heat the oil in a pan.
22. 22. Sauté the spring onions, the bell pepper, and the peas briefly.
23. 23. Season the vegetable filling with salt and pepper.
24. 24. Remove the pan from the heat.
25. 25. Place the puff pastry sheets on top of each other.
26. 26. Roll out the puff pastry into a rectangle 0.5 cm thick.
27. 27. Distribute the salmon on the pastry.
28. 28. Leave a 1 cm wide border free.
29. 29. Place the vegetable filling in the center as a strip on the salmon.
30. 30. Drizzle everything with lemon juice.
31. 31. Brush the edges with lightly beaten egg white.
32. 32. Roll up the puff pastry.
33. 33. Press the edges firmly together.
34. 34. Place the roll on a baking sheet lined with baking paper.
35. 35. Cut small stars from the puff pastry scraps if desired.
36. 36. Decorate the roll with the pastry stars.
37. 37. Brush the roll with egg yolk.
38. 38. Bake the roll in the preheated oven for 20 to 25 minutes until golden yellow.
39. 39. Remove the roll from the oven.
40. 40. Let the roll rest briefly.
41. 41. Slice the roll.
42. 42. Serve the slices.

Nutrition per serving

• kcal: 750
• Protein: 39 g · Fett/Fat: 52 g · Carbs: 32 g