Favuzzi Magazine (English) November 2016 | Page 14

- 1 package store-bought puff pastry
- 300 g salmon with skin, cut in 1-cm cubes
- 200 g button mushrooms
- 500 g spinach, washed and stemmed
- 1 shallot, chopped
- 1/2 bunch dill, chopped
- 200 g sour cream
- Juice of 1 lemon
- 60 mL (4 tablespoons) 35% cooking cream
- 5 mL (1 teaspoon) Joe Beef fish spices
- 5 mL (1 teaspoon) Goccia di Sole lemon olive oil

SALMON, MUSHROOM
AND SPINACH PIE
WITH LEMON
SOUR CREAM