Eggs in puff pastry coat with smoked salmon and horseradish on cress sauce

Name: Eggs in puff pastry coat with smoked salmon and horseradish on cress sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 discs Puff pastry (à 45 g); 4 Eggs (size M); 4 discs smoked salmon (about 40 g each); 1 Shallot; 1 floury potato; 2 TEASPOONS Butter or margarine; 125 ml Vegetable broth (instant); 125 g + 1 tsp whipped cream; 3 Beds Cress; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Horseradish (from the jar); 1 TEASPOON Lemon juice; 1 Egg yolk (size M); 150 g cherry tomatoes; 7-10 Tbsp Flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 discs Puff pastry (à 45 g)
4 Eggs (size M)
4 discs smoked salmon (about 40 g each)
1 Shallot
1 floury potato
2 TEASPOONS Butter or margarine
125 ml Vegetable broth (instant)
125 g + 1 tsp whipped cream
3 Beds Cress
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Horseradish (from the jar)
1 TEASPOON Lemon juice
1 Egg yolk (size M)
150 g cherry tomatoes
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw on a well floured work surface. Meanwhile, boil the eggs in boiling water for 7 minutes until soft. Roll out puff pastry slices thinly.
2
Quench and peel the eggs. Wrap a slice of salmon around each egg. Then wrap a slice of puff pastry around each one and place in the freezer for 20 minutes. Place the puff pastry packs on a baking tray lined with baking paper.
3
Whisk the egg yolk and 1 teaspoon of cream and spread it on the puff pastry packages. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. In the meantime, peel and finely dice the shallot.
4
Peel, wash and dice the potatoes. Heat 1 teaspoon of fat in a saucepan. Steam shallot and potatoes until transparent. Deglaze with stock and 125 g cream. Simmer for 10 minutes.
5
Cut off cress from 2 beds and add to the stock. Bring to the boil briefly. Puree the sauce. Season with salt, pepper, horseradish and lemon juice. Cut cress from the last bed and add to the sauce. Wash the tomatoes and possibly cut them in half.
6
Heat 1 teaspoon of fat in a frying pan and heat the tomatoes in it. Arrange puff pastry parcels, cress sauce and cherry tomatoes.