Broccoli-Salmon Cocktail

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and defrost at room temperature for 15-20 minutes. Pierce the egg, place in boiling water and cook for 10 minutes. Clean, wash and cut broccoli into small florets. Put broccoli florets into boiling salted water and cook covered for about 3 minutes. (The florets must still be firm to the bite). Put broccoli on a sieve, rinse briefly in cold water and drain. Also quench the egg and let both cool down.

2. 2

   Roast the flaked almonds in a pan without fat, take them out immediately and let them cool down. Roll the puff pastry slices lengthwise into 6 strips. Turn the strips into a curl and place them on a baking tray lined with baking paper. Mix egg yolk and cream, brush curls with it and sprinkle with sesame and poppy seeds. Bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-10 minutes until golden brown. Wash the chives, dab dry and cut into fine rolls. Mix crème fraîche, horseradish and milk. Stir in chives and season to taste with lemon juice and salt. Peel and chop the egg. Cut salmon into cubes. Mix broccoli and salmon, arrange in 6 glasses and pour the horseradish cream over them.

3. 3

   Wash the chives, dab dry and cut into fine rolls. Mix crème fraîche, horseradish and milk. Stir in chives and season to taste with lemon juice and salt. Peel and chop the egg. Cut salmon into cubes. Mix broccoli and salmon, arrange in 6 glasses and pour the horseradish cream over them. Sprinkle with egg and almond flakes and garnish with dill and lemon. Serve with puff pastry sticks

Nutrition Facts

KCAL
380 kcal

CARBS
12 g

FATS
30 g

PROTEINS
17 g