Summary

Ingredients

• 600 g salmon fillet (s), fresh or frozen, skinless
• 270 g puff pastry, fresh, from the refrierated shelf
• 6 spring onion (s)
• 125 g whipped cream
• 1 tablespoon whipped cream, for brushing
• 2 egg (s)
• 1 egg yolk, for brushing
• salt
• pepper
• nutmeg
• some dill, for garnish
• some flour, to roll out and dust the form

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Instructions

1. Wash and clean the spring onions and cut into rings. Wash the fish, pat dry and dice. Mix both, season with salt and pepper. Whisk the cream and eggs together, season with salt, pepper and nutmeg.
2. Grease a muffin tin and dust it with flour. Roll out the dough on a little flour to approx. 36 x 48 cm and cut into 12 squares of 12 x 12 cm. Lay out a hollow with it and fill it with the fish mixture. Pour egg cream over it. Bake at 200 ° C top and bottom heat or 175 ° C convection on the bottom shelf for about 40 minutes.
3. After 30 minutes, brush the tartlets with the egg yolk, whisked with cream. After baking, carefully remove from the mold and sprinkle with chopped dill.
4. Taste warm and cold.