A layered casserole with trout and spinach

Ingredients:

300 g puff pastry

4 pcs. Smoked trout -. fillets 100 g

250 g spinach

8 pcs. canned green asparagus

1 onions - head

2 Art. l. butter

100 g thick cream

1 Art. l. grated horseradish root

1 pcs. egg

ground black pepper, salt to taste

Roll the dough out to a diameter of 26 cm and a height of 4 cm rim. Form sprinkle with cold water, put the dough, press down his arms to the side and bake for 5 minutes at 220 C.

Onion, diced fry in butter until transparent, add the chopped spinach and mix.

Egg whisk the sour cream, horseradish, salt and pepper. Mix spinach, pour the mixture onto the cake. Fillets, cut in half lengthwise and lay with asparagus on top of spinach. Bake at 225 C for 15-20 minutes.