Salmon puff pastry croissants

Ingredients for 1 servings:

• 1 pack of puff pastry (approx. 230 g) from the refrigerated counter, not frozen!
• 50 g crème fraîche, or more if you like
• 1 tsp mustard, medium heat
• 1 tsp honey
• 1 bunch dill, fresh or 1-2 tsp dried
• salt and pepper
• 150 g smoked salmon
• 1 egg yolk
• 1 tbsp milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for guests, makes 8 croissants

Cut the puff pastry into 8 triangles: first cut into four rectangles and then cut each diagonally. The triangles should be long, similar to slices of cake. In a small bowl, combine the crème fraîche, mustard, and honey. Wash and finely chop the fresh dill, and stir it into the crème fraîche. Mix the dried dill in as is. Season the crème fraîche with salt and pepper. Place the salmon slices on the pastry pieces. Be careful: they shouldn’t stick out! Spread with the crème fraîche. Roll up from the wide side to the tip and fold the ends to form a nice croissant shape. Place on a baking sheet lined with baking paper. Whisk the egg yolk with the milk and brush the croissants with it. Bake in a preheated oven at 225°C (200°C fan oven) for about 20 minutes. Best enjoyed while still warm. Delicious at brunch or on a hot and cold buffet. Can also be prepared quickly in 2 batches in the mini oven.