Fine salmon tartlets

Name: Fine salmon tartlets
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 500-600 g Salmon fillet (fresh or frozen; without skin); 1 (270 g) Roll of fresh puff pastry (refrigerator; e.g. Aunt Fanny); 6 Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 125 g + 1 tablespoon whipped cream; 2 eggs + 1 egg yolk; 7-10 Tbsp Fat and flour; 7-10 Tbsp some dill

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

500-600 g Salmon fillet (fresh or frozen; without skin)
1 (270 g) Roll of fresh puff pastry (refrigerator; e.g. Aunt Fanny)
6 Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
125 g + 1 tablespoon whipped cream
2 eggs + 1 egg yolk
7-10 Tbsp Fat and flour
7-10 Tbsp some dill

Directions

1
Defrost frozen salmon. Take the puff pastry out of the refrigerator approx. 10 minutes before processing
2
Clean, wash and cut the spring onions into rings. Fish wash, dab dry and chop finely. Mix both, season with salt and pepper. Whisk 125 g cream and 2 eggs. Season with salt, pepper and nutmeg
3
Grease 12 troughs of a muffin tray, dust with flour. Roll out the dough larger (approx. 36 x 48 cm) on a little flour. Cut into 12 squares (each approx. 12 x 12 cm). Line each hollow with dough
4
Pour the fish mixture into the troughs. Pour egg cream over it. Bake in the hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest shelf (gas: see cooker manufacturer) for approx. 45 minutes
5
Whisk the egg yolk and 1 tablespoon of cream. Spread the edges of the dough after approx. 30 minutes. Carefully remove the salmon tartlets from the tin. Arrange and garnish with dill