Plant salmon fillet in puff pastry with lemon cream cheese and spinach
15 + 15 in the oven Minutes
4 slices of vegan puff pastry
80 g lactose-free cream cheese
1 pack of Vivera plant salmon fillet
Salt and pepper
1 clove garlic
1 tbsp olive oil
80 g spinach
1 tbsp plant-based butter
80 g watercress
What to do
Preheat the oven to 180 °C. Remove the puff pastry from the fridge.
Zest the lemon. Mix the zest with the cream cheese. Slice the lemon in half. Spread the cream cheese over 2 slices of puff pastry, leaving 1 cm free around the edge. Place the Vivera plant salmon on the cream cheese. Season with salt, pepper and the juice of half a lemon.
Peel the garlic and chop finely. Heat a pan with the olive oil. Fry the garlic for 3 minutes until golden brown. Add the spinach, fry for a further 2 minutes on high heat. Remove from the heat, then spread the spinach over the salmon.
Make 4 diagonal cuts of 4 cm long across the middle of the other 2 slices of puff pastry. Lay a slice of pastry over the spinach. Gently press the edges of the puff pastry slices together with a fork. Brush the top with vegan butter.
Line a baking sheet with baking paper. Place the salmon pastries on the baking paper. Bake in the preheated oven for 15 minutes until the puff pastry is golden brown and cooked through.
Remove the salmon pastries from the oven, and serve with the watercress.
Heat oil in the pan. Fry at medium heat 8 minutes and turn regularly.