Sesame salmon & spinach bread parcels

Ingredients

• 600 g raw skinless Atlantic farmed salmon, pin bones removed, in 4 equal fillets about 2 cm thick
• 600 g refrigerated fresh pizza or bread dough, fully thawed if previously frozen
• 300 g fresh spinach
• 80 g pasteurized cream cheese
• 6 g garlic, minced
• 15 ml olive oil
• 10 ml lemon juice
• 3 g salt
• 0.5 g black pepper
• 1 large egg, beaten with 5 ml water, for brushing
• 8 g sesame seeds
• 15 g all-purpose flour, for rolling

Let’s make it

1. Take the dough from the refrigerator and let it relax for 20 minutes, covered. Meanwhile heat the oil in a skillet over medium heat. Stir the garlic for 30 seconds, add spinach in batches and cook for 3–4 minutes until wilted. Tip into a sieve, press out excess liquid, chop and cool for 10 minutes.
2. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Stir cream cheese, lemon juice and half the salt and pepper together. Pat the salmon dry and season with the remaining salt and pepper.
3. Divide dough into four equal pieces. On the lightly floured surface, roll each into an oval about 18 × 22 cm. Spread one-quarter of the cream-cheese mixture in the center of each, leaving a 3 cm border. Place a salmon fillet on top, then one-quarter of the squeezed spinach.
4. Bring the long sides of the dough over the filling, pinch firmly to seal, and tuck and seal the ends. Place seam-side down on the prepared sheet, leaving space between parcels. Brush with egg wash, sprinkle sesame seeds over the tops and cut a short steam vent in each. Discard leftover egg wash.
5. Bake for 30–40 minutes until the bread is golden and cooked through. Insert a thermometer through a vent into the center of each filled parcel; the salmon and filling must reach 165°F (74°C). If the bread browns first, cover loosely with foil and continue baking.
6. Rest for 5 minutes, then serve one parcel per person, halved to show the salmon and spinach layers. The total time includes dough relaxation and cooling the spinach.