Preparation

• Preheat your oven to 180°C.
• Cook the 2 hard-boiled Columbus eggs.
• Cut the onion into pieces and fry in a little oil. Add the chopped spinach. Season with salt and pepper and set aside.
• Unroll a puff pastry, place the salmon fillet on it and cover with the second roll of pastry. Cut out the fish shape about 1 cm around the fillet. Keep the scraps of pastry for decoration.
• Remove the pastry from the top. Cut the hard-boiled eggs into slices and place them on the fish. Then add the well-drained spinach. Brush the edges of the pastry with the egg yolk diluted in a little water.
• Close with the second pastry and seal the edges with a fork.
• From the dough scraps, cut out circles with a 1cm cutter and stick them onto the fish with egg yolk to make the scales. Also make an eye out of pastry.
• Brown the whole fish with the egg yolk and bake for 30 minutes.
• Enjoy!

♥ The Columbus tips

To save time,

• use Columbus picnic eggs
• Buy frozen chopped spinach