Revisited smoked salmon puff pastry

Revisited Smoked Salmon Puff Pastry Recipe

A great classic that this smoked salmon puff pastry, however as the fish was at the party during our evening, I chose to test this recipe with my homemade puff pastry, the cooked fish enclosed in the dough, and takes on flavor, we loved these appetizer bites. Just egg-golden this smoked salmon puff pastry was plain. I really like aperitifs and tasting evenings at home, they always last a little bit and this smoked salmon puff pastry was devoured in no time, in short we really loved it. I took advantage of a promotion in my store with short dates to make this recipe. Choose a slightly dry white wine to accompany this smoked salmon puff pastry recipe. You can also offer it as a starter, in which case the portions will have to be a little more generous.

Smoked salmon puff pastry recipe for 6 people:

Ingredients

200 g of homemade puff pastry
60 g smoked salmon
1 egg yolk
1 pinch of Espelette pepper

Instructions

Preheat the oven to 200 °
Prepare the puff pastry by following the link, or roll out the dough if you bought it.
Roll out the dough with a roller, sprinkling a little on the work surface, to a thickness of 3 minutes.
Cut puff pastry squares with a cookie cutter.
Cut small squares of smoked salmon.
Place the salmon on half of the square of puff pastry, knowing that you will fold the PF into a triangle.
Lightly moisten half the square of the puff pastry.
Fold half of the puff pastry into a triangle.
Lightly weld the edges of your puff pastry.
Use a sharp knife to pierce a slight opening on the top of your triangle, to prevent it from swelling.
Brown with the egg yolk.
Place in a hot oven for 15 to 18 minutes.