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🍽️ Crispy Spinach and Salmon Pockets from the Air Fryer

744 kcal · 30 min · 4 servings

Ingredients

• Spinach 500 g
• Onions, yellow 1 pc.
• butter 30 g
• Salt pinch
• Pepper, black ground pinch
• Nutmeg, ground pinch
• Salmon fillet with skin 500 g
• Puff pastry 275 g
• Egg yolk 1 pc.
• Milk 1 tbsp
• Breadcrumbs 4 tsp
• Dill, fresh 15 g
• Creme fraiche 200 g

Instructions

1. 1. Cut two pieces of baking paper to fit exactly into the basket of your air fryer.
2. 2. Wash the spinach thoroughly and let it drain well.
3. 3. Halve the onion, peel it, and slice it into thin strips.
4. 4. Melt the butter in a frying pan over medium heat.
5. 5. Add the onion strips to the pan, cover, and sauté for about 2 minutes.
6. 6. Add the drained spinach and let it wilt.
7. 7. Allow the remaining liquid to evaporate.
8. 8. Season the spinach with salt, pepper, and a pinch of nutmeg.
9. 9. Let the filling cool down slightly.
10. 10. Rinse the salmon pieces and pat them dry with a kitchen towel.
11. 11. Remove the salmon from the skin and season it lightly with salt.
12. 12. Roll out the puff pastry and divide it into two halves.
13. 13. Whisk the egg yolk with the milk in a small bowl.
14. 14. Spread one teaspoon of breadcrumbs onto the bottom half of each pastry piece.
15. 15. Leave a border of about 1 centimeter wide all around.
16. 16. Distribute the cooled spinach filling over the breadcrumb-covered area.
17. 17. Place two pieces of salmon on top of the spinach.
18. 18. Brush the free pastry border all around with the egg yolk and milk mixture.
19. 19. Fold the upper, empty pastry layer over the filling.
20. 20. Press the edges of the pockets together firmly with a fork.
21. 21. Line the basket of the air fryer with a piece of baking paper.
22. 22. Place one salmon pocket into the prepared basket.
23. 23. Bake the pocket at 160 degrees Celsius for 15 minutes.
24. 24. Carefully turn the pocket over.
25. 25. Brush the top side again with the egg yolk and milk mixture.
26. 26. Bake for another 15 minutes at 160 degrees Celsius until golden brown.
27. 27. Repeat the baking process with the second salmon pocket.
28. 28. Wash the dill and shake it dry.
29. 29. Set aside a few sprigs for decoration and finely chop the remaining dill.
30. 30. Mix the crème fraîche with the chopped dill.
31. 31. Serve the warm salmon pockets with a dollop of dill crème fraîche and the fresh dill sprigs.

Nutrition per serving

• kcal: 744
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 38 g