By: Chef Halavan, Dudu Otmazgen

Serves: 4

Prep time: 40 minutes

Ingredients:
33 tablespoons (50 ml) wine vinegar (white or red)
1 tsp Dijon mustard
Pinch of salt
Pinch of pepper
¾ cup soy or canola oil
1 tablespoon full of capers
2 tablespoons shallots, chopped
1 crushed garlic clove
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh, chopped chives
2 tablespoons fresh parsley, chopped
1 pack (600g) Tnuva USA’s “Ma’adanot,” Puff Pastry Dough, thawed according to the instructions on the package
700 grams of fresh salmon fillet
Salt and pepper
1/2 lemon squeezed
1 kg baby spinach leaves, washed and dried from water
3 tablespoons olive oil
1 egg, beaten

Instructions:
1. Season the salmon with salt and pepper to taste and drizzle a little squeezed lemon on it.
2. Heat a frying pan with olive oil, add the spinach leaves, season with salt to taste and fry for about 5 minutes, until the leaves soften. Remove from the heat, and cool in a strainer.
3. Heat the oven to medium heat (180 ° C).
4. Spread the dough on a work surface. Divide the dough in half and place one part on a baking pan lined with baking paper.
5. Wring out the spinach, place it on the dough and then the salmon over the spinach. Cover with the other side of the dough, close the edges and brush it with egg. Bake for about 20 minutes, until golden.
Serve hot, preferably accompanied with a caper vinaigrette sauce!

To prepare the caper vinaigrette sauce:
1. Place the vinegar, mustard, salt and pepper in a bowl and stir for about 3 minutes, until smooth.
2. Add the oil and stir well until you get a uniform sauce.
3. Add the remaining ingredients and stir.
4. Refrigerate until serving time.