Thaw the puff pastry according to the package instructions and cut into triangles. Cover each triangle of leaves with salmon, brush with half a teaspoon of horseradish, roll up from the broad side, shape into a croissant and place on a baking sheet lined with baking paper. Mix the egg yolks with a tablespoon of cold water and a pinch of iodized salt, brush the croissants with it and bake in the preheated oven (E 200 ° C) for about 15 minutes. I also fill the croissants with brie and cranberries or just garlic butter or sliced cheese.
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