Wild salmon in a coat

Ingredients for 1 servings:

• 3 sheets of puff pastry (frozen)
• 1 tsp mustard, delicatessen medium hot
• ½ salmon fillet(s), (wild salmon fillet)
• 1 egg(s)
• ¼ cup water
• 1 slice(s) mildly smoked ham (Black Forest)
• 1 slice(s) cheese, Emmental

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 28 minutes

delicate in taste, also tastes good cold

Press two sheets of puff pastry together lengthwise to form a large sheet. Spread them with mustard, leaving the top and bottom edges free. Place the fish on the mustard. Ham on the fish, cheese on the ham. Place a sheet of puff pastry on the cheese. Now fold the puff pastry up on the right and left and press firmly together with the middle sheet of puff pastry. Press the top and bottom edges of the puff pastry together and roll them down. Mix the egg and water and brush the fish parcel with it. Place in an oven preheated to 200°C and bake until the parcel is nice and crispy and light brown.