John Myers
Sesame Fish with Smoked Salmon >>
The perfect sesame fish with smoked salmon >> recipe with a picture and simple step-by-step instructions.
- 5 plates Puff pastry
- 1 Egg yolk
- 2 tbsp Milk
- 2 tbsp Sesame
- 80 g Cream
- 0,5 bunch Fresh dill
- 150 g Horseradish cream cheese
- 1 tbsp Lemon juice
- Salt
- 1 pinch Sugar
- 200 g Sliced smoked salmon
- Preheat the oven to 200 ° C top / bottom heat. Thaw the puff pastry and cut out 8-10cm fish with a cookie cutter. (I didn’t have any, so you can cut freely with a sharp knife)
- Mix egg yolks with milk. Place the fish on a baking sheet lined with baking paper, brush with the egg milk and sprinkle with the sesame seeds. Now in the tube for about 10 minutes. Take out and let cool.
- Whip the cream until stiff. Wash the dill and chop it up to your liking, except for a few strands of dill. Mix the horseradish cream cheese with the lemon juice, fold in the cream and finally mix in the dill. Season with salt and sugar.
- Carefully cut the pastry fish crosswise. Brush both halves with the horseradish cream. Place the smoked salmon on top, garnish with a dill flag and squeeze again.
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