4 Serves
72 Mins
Preheat your oven to 200°C. Place a skillet over medium heat and melt the butter. Add the sliced shallots and mushrooms, sautéing for 5 minutes until the mushrooms are browned.
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Vitamin E
3 mg / 15 mgVitamin K
589 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
306 µg / 400 µgCalcium
171 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
371 mg / 1,250 mgPotassium
1457 mg / 4,700 mgSodium
764 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Season the mushroom mixture with salt and pepper, then pour in the wine. Simmer for 15 to 20 minutes until the liquid has completely reduced and the mushrooms are nearly dry.
While the mushrooms cook, cut one sheet of puff pastry into four equal squares and place them on a baking sheet lined with parchment paper. Top each square with a portion of cooked rice, leaving a border around the edges.
Squeeze the spinach to remove excess moisture, then layer it over the rice and sprinkle with a pinch of salt. Once the mushroom mixture is ready, spoon it over the spinach layer.
Place a salmon fillet on top of each stack, season with salt, pepper, and fresh dill. Whisk the egg in a small bowl and brush it along the exposed edges of the puff pastry.
Roll out the second sheet of puff pastry, cut it into four squares, and place one over each salmon stack. Crimp the edges with a fork to seal, brush the tops with the remaining egg, and cut a small vent in the center of each pastry.
Bake in the preheated oven for 20 to 30 minutes, or until the pastry is golden brown and the salmon is cooked through.
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