Defrost wild salmon, spinach leaves and strudel dough according to instructions on package.
Mix leaf spinach with potato fl ock and let swell for approx. 10 minutes.
Cut wild salmon pieces in half, season with salt and pepper and fry briefly in hot oil (the salmon should still be raw inside).
Place strudel dough on top and cut into 4 equal pieces. Place some spinach and a salmon fillet on each and roll up tightly.
Place on a baking tray covered with baking paper, brush with beaten egg, season with salt and pepper and bake in the oven at 200 °C (hot air) for about 7 minutes until golden brown.
In the meantime, sauté garlic in hot olive oil for the polenta cream, stir in polenta and sauté briefly (about 30 seconds).
Add cream and cook until creamy, stirring constantly. Season with salt, pepper and thyme.
Remove the strudel packets from the oven and serve with the polenta cream.