Method:

1. Pre-heat the oven to 220°C

2. Mix the egg yolks and the milk

3. Cut the puff pastry: cut 2 cm wide ribbons of the two sheets on all sides and use them to make a pastry frame on top of the sheets. Use a brush to add the egg yolk mix to the pastry. Perforate the bottom of the pastry (not the edges) Now put the pastry (which should kinda look like picture frame) on an oiled and floured oven tray.

4. Pre-bake the puff pastry until light golden brown and allow to cool down.

5. Meanwhile mix the ricotta with the horseradish, pepper and salt and grate some zeste from the lemons in there.

6. Stew and season the spinach and add to the ricotta mix.

7. Cut the salmon in cubes of about 1,5 to 2 cm.

8. Now, add the ricotta filling in an even layer to the puff pastry, distribute salmon, shallots pine nuts and parmesan cheese evenly and bake for another 5 minutes in the oven.

9. Cut into 8 even portions and serve warm.