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