Summary

Ingredients

• 3 sheet / s puff pastry, frozen
• 2 cups sour cream or sour cream
• 3 piece (s) egg yolks
• 0.5 ½ pack herbs, frozen
• 2 cloves garlic)
• 2 port. Salmon fillet (s), diced
• some salt and pepper
• 1 egg yolk for brushing
• olive oil

Print Recipe Pin Recipe

Instructions

1. Thaw the puff pastry, roll out to approx. 30 x 30 cm per plate and divide into four squares each - rolled out relatively thin. Brush a little olive oil into the muffin troughs with the brush. Put in the puff pastry and shape.
2. Mix the sour cream, 3 egg yolks, herbs and garlic with a hand mixer, season with salt and pepper and carefully fold in the salmon. Spread the filling on the molds, fold the protruding corners of the pastry together and brush with egg yolk.
3. Bake on the middle rack at 200 ° C top / bottom heat (convection: 180 ° C) for 20 minutes.