Summary

Ingredients

• 1 packet puff pastry (approx. 230 g) from the refrigerated counter, no frozen food!
• 50 g crème fraîche, more if possible
• 1 teaspoon mustard, medium hot
• 1 teaspoon honey
• 1 bunch dill, fresh or -2 teaspoons dried
• salt and pepper
• 150 g salmon, smoked
• 1 egg yolk
• 1 tablespoon milk

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Instructions

1. Total time: 20 minutes
2. Cut the puff pastry into 8 triangles: first cut into four rectangles and cut them diagonally. The triangles should be elongated, similar to pieces of cake.
3. Mix the crème fraîche with mustard and honey in a small bowl. Wash the fresh dill, chop it finely and stir it into the cream, just mix in the dried dill. Season the cream with salt and pepper.
4. Place the salmon slices on the dough pieces. Caution: they shouldn`t survive! Brush with the cream. Roll up from the broad side towards the tip and bend the ends so that it forms a nice croissant shape. Place on a baking sheet lined with baking paper. Whisk the egg yolk with the milk and brush the croissants with it. Bake in a preheated oven at 225 ° (fan oven 200 °) for about 20 minutes. It is best to enjoy it warm.
5. Tastes good with brunch or on the cold and warm buffet. Can also be prepared quickly in 2 runs in the mini oven.