Summary

Ingredients

• 4 slices puff pastry, frozen
• 1 egg yolk, whisked with a little water
• 200 g salmon, smoked
• 100 g cherry tomato (s)
• 2 orange (s)
• 1 box cress
• 100 g cream
• 2 tablespoon horseradish, freshly grated
• 100 g crème fraîche
• salt and pepper
• Lemon juice
• Worcester sauce
• 1 pinch (s) sugar

Print Recipe Pin Recipe

Instructions

1. Thaw the puff pastry, roll it out and cut out two large stars from each plate. Cut out a small star from the middle of the stars. Place the pastry stars on a baking tray lined with baking paper and brush with egg yolk. Bake in the preheated oven at 200 ° (convection 180 °) for about 12 minutes. Then let it cool down.
2. In the meantime, cut the smoked salmon into pieces. Wash and quarter the cherry tomatoes. Peel and fillet the oranges, cut the fillets into pieces. Cut off the cress, wash it (put some aside for garnish) and cut into small pieces. Mix everything, salt and pepper.
3. Whip the cream until stiff. Mix the horseradish with the crème fraîche and carefully fold in the whipped cream. Season to taste with lemon juice, Worcestershire sauce, sugar, salt and pepper.
4. Arrange the large puff pastry stars decoratively on plates, fill with the salmon mixture, spread a dollop of horseradish cream on top, sprinkle with cress and garnish with the small stars and serve immediately.