Browse with spinach and smoked trout

00302 PUFF-PASTRY with SPINACH and SMOKED TROUT INGREDIENTS for 4 PERSONS 200 g of frozen pastry already stretched out, 12 wide and keep leaves of spinach, 80 g of sliced smoked trout, a yolk.

For the sauce: a seafood nut 100 g of cream, egg yolk, lemon, ground white pepper.

Preparation: 20 minutes cooking time: 36 minutes 20 minutes: bring to a boil 2 glasses of water, and mix in the nut.

Add the cream and let thicken 5 minutes over medium heat.

Lower the heat, add the beaten egg yolks with lemon einsaporito with pepper and stir continuously for one minute.

Remove from heat when the sauce will be thick, no boil, and keep warm.

Thaw the puff pastry at room temperature; heat the oven 220°; a plate cover with baking paper wet and squeezed.

Divide the dough into 8 squares of 10 cm to the side and place on the plate.

Beat the egg yolk, spennellatelo on browse and let rest in refrigerator for 20 minutes.

Cook the pasta in the oven 15 minutes; to retire them from the oven when cooked.

Divide the 8 browse, thus 16 squares.

Divide the slices of trout in 12 squares of 8 cm side.

Arrange on a serving dish 4 squares of puff pastry, with a little spalmateli sauce, cover with 4 spinach leaves raw, lean over 4 squares of trout, overlay other 4 squares of puff pastry and spalmateli with the sauce.

Continue in the same way until exhaustion ingredients finishing with 4 squares of dough that does not spalmerete with the sauce.

Serve immediately.