Christmas kulebyak with salmon

Starter for Christmas Eve dinner
400g puff pastry
300g salmon fillet
250g fried mushrooms (boletus or bay bolete)
1 egg
1/2 onion (small)
1-2 clove of garlic
40g butter
20g breadcrumbs
1/2 bunch of parsley
1/2 bunch of dill
Clean and chop the mushrooms, onion and garlic. Sauté them in butter on a frying pan and set aside to chill. Pour the chilled mushrooms into a bowl and season with salt and pepper. Chop the parsley and dill and mix with the mushrooms. Add the egg and breadcrumbs into the mixture.

Roll out the puff pastry into a 20 cm x 10 cm piece between two sheets of SAGA cooking paper. Spread the mushroom mix onto the pastry and place a slice of salmon in the middle. Make a SAGA roll with the help of Cooking Paper. Bake in an oven at 200°C for about 15-18 minutes.

Serve with beetroot confit and sour cream.