Broccoli salmon cocktail with crispy sticks

Name: Broccoli salmon cocktail with crispy sticks
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 discs (à 75 g) frozen puff pastry; 2-3 TABLESPOONS flaked almonds; 1 egg + 1 egg yolk (size M); 500-600 g Broccoli; 7-10 Tbsp Salt; 1 TEASPOON + approx. 4 tablespoons of milk; 7-10 Tbsp approx. 1 tablespoon each of sesame and poppy; 1 collar Chives; 150 g Fresh cream; 2 TABLESPOONS Horseradish (glass); 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Pepper; 250-300 g Smoked salmon; 7-10 Tbsp Dill and untreated lemon; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

2 discs (à 75 g) frozen puff pastry
2-3 TABLESPOONS flaked almonds
1 egg + 1 egg yolk (size M)
500-600 g Broccoli
7-10 Tbsp Salt
1 TEASPOON + approx. 4 tablespoons of milk
7-10 Tbsp approx. 1 tablespoon each of sesame and poppy
1 collar Chives
150 g Fresh cream
2 TABLESPOONS Horseradish (glass)
1-2 TEASPOONS Lemon juice
7-10 Tbsp Pepper
250-300 g Smoked salmon
7-10 Tbsp Dill and untreated lemon
baking paper

Directions

1
Defrost the dough side by side. Roast the almonds and take them out. Boil 1 egg hard. Clean and wash broccoli and cut into florets. Steam covered in little boiling salted water for about 3 minutes until al dente. Quench and drain. Quench egg, peel. Let it cool down
2
Cut dough slices lengthwise into 6 strips each and turn them into a spiral. Place on a baking tray lined with baking paper. Whisk the egg yolk and 1 teaspoon of milk and brush the strips with it. Sprinkle with sesame and poppy seeds. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 8-10 minutes. Cool down
3
Wash the chives and chop finely. Mix with crème fraîche, horseradish, approx. 4 tablespoons milk and lemon juice. Season. Chop the egg. Chop salmon finely, divide into 6 glasses with broccoli. Pour sauce over it. Garnish with egg, almonds etc. Serve with sticks
4
Drink: cool prosecco