Puff pastry stars filled with salmon

Ingredients for 1 servings:

• 550 g puff pastry from the refrigerated counter
• 200 g smoked salmon
• 200 g cream cheese
• 2 tsp dill, dried
• 1 pinch of salt
• 1 pinch of white pepper
• 1 tsp wasabi paste
• 50 g onion(s), diced
• 50 g mozzarella, grated
• 1 egg yolk
• n. B. Pepper, black, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 28 minutes; Total time approx. 38 minutes

You’ll also need 12 shish kebab skewers and approximately 5 cm star cookie cutters. Preheat the oven to 180 degrees Celsius. Unroll the puff pastry and cut it in half. Dice the smoked salmon. Mix the remaining ingredients, except for the egg yolk and black pepper, with the salmon cubes. Spread the cream cheese and salmon mixture on one half of the puff pastry, place the other half on top, and press it down lightly along the edges. Mix the egg yolk in a cup and brush it onto the puff pastry lid. Season with freshly ground black pepper. Now cut out 12 stars with the cutter. Shape the remaining puff pastry with the filling into small balls and brush again with egg yolk. Bake the stars for about 14 minutes, then the balls for 14 minutes. Let cool and then carefully place them on the skewers. It’s a nice snack for an aperitif and can of course be made with other fillings and with round cookie cutters, depending on the season.