Snail Bread with Salmon and Spinach

For the snail bread with salmon and spinach, first mix the yeast with the lukewarm water. Leave to swell for about 5 minutes.

Mix the flour, salt and sugar. Knead the yeast mixture with the flour and the remaining ingredients for the dough. If necessary, add a little more flour if the dough is too sticky. Shape into a ball and let rise, covered with a damp tea towel, for about 60 minutes until doubled in volume.

Meanwhile, for the filling, peel and finely chop shallots and garlic. Cut salmon into bite-sized pieces. Heat oil in a saucepan and sauté shallots and garlic. Add pine nuts. Season with salt, pepper and nutmeg. Defrost spinach in a separate pot according to package instructions. Then add to the shallots along with the salmon and whipped cream.

Roll out the dough into a large rectangle and spread the filling on top. Roll up and cut down snails. Place them in a greased springform pan with the cut side facing up. Drizzle with olive oil. Cover and let rest for 30 minutes.

You can see exactly how this works here in the video for the recipe.

Bake the snail bread with salmon and spinach in a preheated oven at 200 °C for about 40 minutes. Remove, let cool briefly and then lift out of the mold. Then allow to cool further.

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