Salmon in puff pastry with spinach

Finely chop the garlic and sauté in the butter, add the spinach and let it wilt, then let it cool. Roll out the puff pastry and spread the mustard in the middle in a more or less rectangular shape, place the raw salmon fillets next to each other on top in a long rectangle and season with pepper and salt. Squeeze the spinach a bit and distribute it over the salmon, then add the cheese, keeping a tablespoon of cheese aside to sprinkle on top later.

Now cut the 2 sides of the dough into strips of 2 cm and cross them alternately and in steps over the whole, making sure that you can hardly see any filling. Brush with beaten yolk and a splash of milk, sprinkle with the cheese and sesame seeds.

Bake for 30 min in a preheated oven at 185°C or until it looks beautifully golden brown. Let it cool for a moment and cut slices with a bread knife.