Smoked salmon on puff pastry

Ingredients for 4 servings:

• 4 slice(s) puff pastry, frozen
• 1 egg yolk
• ½ bunch radishes, small
• 100 g smoked salmon
• 1 box of cress
• 2 tbsp creamed horseradish

Instructions

Working time approx. 35 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

festive, sophisticated

Thaw the puff pastry. Cut out two stars, as large as possible, from each sheet. Then cut out four stars with a smaller star inside. Brush each large star with egg yolk and place the second hollowed-out star on top. Place all four assembled stars on a baking sheet lined with parchment paper. Brush the remaining four small stars with egg yolk, sprinkle with freshly ground pepper, and place them on the baking sheet. Bake everything according to the package instructions and then set aside to cool. For the filling, clean the radishes and cut them into wafer-thin slices. Finely dice the salmon. Trim the cress with scissors. Set aside a few radish slices and some cress for garnish. Mix the creamed horseradish with the salmon, radishes, and cress, and divide this filling among the cooled stars. Arrange the peppercorn stars on plates and garnish with radish slices and cress. Tip: For Easter, simply cut out flowers instead of stars.