SALMON PASTRY WITH DILL AND LEMON SAUCE

30 min.
1 - 2

MUST HAVE:

THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:

  1. Mix cream cheese, chopped dill, lemon zest, salt and pepper in a bowl. Divide the salmon fillet into three equal parts.
  2. Cut out 9-10cm diameter circles in the dough. Place a spoonful of cream cheese filling in the middle of the circle and press a piece of salmon into it. Brush the edges with the egg wash.
  3. Place the second circle on top and crimp the edges with a fork. Cover the surface with the egg wash.
  4. Bake the cakes for 15-20 minutes at a temperature of 180 degrees. Allow to cool slightly after baking.