John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry (roll) from the refrigerated section
- 1 pkt. cream cheese, with salmon or horseradish
- 250 g salmon, frozen or fresh
- 1 handful of cheese, grated to taste
- 1 egg yolk, whisked
- some olive oil
- Lemon pepper, fleur de sel
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 43 minutes
delicious finger food, snack versatile
Cut the salmon into 12 pieces and let them marinate briefly in olive oil seasoned with lemon pepper and fleur de sel. Roll out the puff pastry and divide into 12 rectangles. Place a heaped teaspoon of cream cheese filling in the center of each rectangle and place the salmon on top. Close the puff pastry like small envelopes. Brush the tops with beaten egg yolk and sprinkle with grated cheese. Bake at 170°C fan/convection oven on the middle rack for about 23 minutes. Also delicious with sausage meatballs, etc.
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