Salmon butterflies with almonds and horseradish foam

Ingredients for 1 servings:

• 2 sheets of puff pastry
• 1 egg(s)
• 300 g salmon (smoked salmon), finely sliced
• 80 g almond flakes
• 100 g horseradish (cream horseradish) or horseradish foam

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Aperitif pastries or with salad as a starter

Preheat the oven to 200°C (180°C fan-assisted oven). Roll out one piece of puff pastry to a thickness of 2 mm (42 x 26 cm). Place it on the table. Whisk the egg and spread a thin layer of salmon over the entire pastry surface. Roll out the second pastry rectangle (of the same size) onto a rolling pin. Brush the underside of the pastry thinly with egg as you roll it onto the salmon. Once everything is unrolled, brush the surface with egg, sprinkle with sliced ​​almonds, and gently press down. Cut the pastry into 10 cm x 3 cm strips. Turn the strips once in the middle so that both sides, with the almonds, are facing up. Place the salmon butterflies on a baking sheet lined with baking paper and bake for approx. 15 minutes until golden brown. Serve with horseradish foam or creamed horseradish.