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Salmon puff pastry muffins

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Ingredients for 1 servings:

  • 3 sheets of puff pastry, frozen
  • 2 cups sour cream
  • 3 egg yolks
  • ½ pack of herbs, frozen
  • 2 garlic cloves
  • 2 portions of salmon fillet(s), diced
  • some salt and pepper
  • 1 egg yolk for brushing
  • olive oil

Instructions

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

a fun variation of the classic, makes 12 savory tarts

Thaw the puff pastry, roll out each sheet to approximately 30 x 30 cm, and divide each sheet into four squares, rolling them out relatively thinly. Brush a little olive oil into the muffin cups with a brush. Place the puff pastry in the muffin cups and shape. Mix the sour cream, 3 egg yolks, herbs, and garlic with a hand mixer, season with salt and pepper, and carefully fold in the salmon. Divide the filling among the muffin cups, fold over the overhanging pastry corners, and brush with egg yolk. Bake on the middle rack at 200°C (top/bottom heat: 180°C) for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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