SALMON PASTRY WITH DILL AND LEMON SAUCE
30 min.
1 - 2
MUST HAVE:
- Puff Pastry Dough in Sheets
- salmon fillet 150 g
- lemon zest 1 tsp.
- dill 15 g cream
- cheese 120 g
- salt to taste
- pepper to taste
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Mix cream cheese, chopped dill, lemon zest, salt and pepper in a bowl. Divide the salmon fillet into three equal parts.
- Cut out 9-10cm diameter circles in the dough. Place a spoonful of cream cheese filling in the middle of the circle and press a piece of salmon into it. Brush the edges with the egg wash.
- Place the second circle on top and crimp the edges with a fork. Cover the surface with the egg wash.
- Bake the cakes for 15-20 minutes at a temperature of 180 degrees. Allow to cool slightly after baking.