John Myers
Contents
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Ingredients
puff pastry
- 4 Puff pastry slices
- 100 g Smoked salmon
- 150 g Double cream cheese
- 1 shell Cress (garden cress)
- Horseradish
- 1 Organic egg yolks
- 1 teaspoon Rose paprika powder
tomatoes
- 400 g Cherry tomatoes
- 1 tablespoon Cane sugar
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Balsamic vinegar with fig
- Dried oregano
- Salt
- Pepper from the grinder
Instructions
puff pastry
- Mix the cream cheese with a teaspoon of freshly grated horseradish.
- Preheat the oven to 200 degrees. Divide a slice of puff pastry and brush with egg yolk. Brush one half with 2 teaspoons of cream cheese and a teaspoon of cress each. Top with half a slice of salmon. Put the other half over and press it down around the edges with a fork. Sprinkle with paprika powder and place on a Bach tray.
- Bake in the oven at 200 degrees for about 15.
tomatoes
- Divide the tomatoes. Put the sugar in the preheated pan and let it caramelize. Turn off the heat. Put the tomatoes with the olive oil and the balasamico in the pan, leave in the pan for 10 minutes and turn over frequently.
- Season the tomatoes with salt and pepper. Pour some oregano over and serve with the filled puff pastry.
Nutrition
Serving: 100gCalories: 169kcalCarbohydrates: 2.4gProtein: 5.9gFat: 15.2g
