Leek and salmon patties

Name: Leek and salmon patties
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 discs (à 75 g) frozen puff pastry; 1 Stalk leek (leek); 1 TABLESPOON Oil; 400 g Salmon fillet; 1-2 TABLESPOONS Lemon juice; 4 Eggs (Gr. M); 1/4 l Milk; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Flour; 7-10 Tbsp tarragon brandy

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 discs (à 75 g) frozen puff pastry
1 Stalk leek (leek)
1 TABLESPOON Oil
400 g Salmon fillet
1-2 TABLESPOONS Lemon juice
4 Eggs (Gr. M)
1/4 l Milk
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Flour
7-10 Tbsp tarragon brandy

Directions

1
Defrost the puff pastry. Clean, wash and finely chop the leek. Steam in hot oil for about 3 minutes
2
Wash and dice the salmon and sprinkle with lemon juice. Grate cheese finely. Whisk eggs, milk, salt, pepper and nutmeg
3
Rinse the troughs of a muffin tray (for 12 pieces) cold. Place the slices of dough on top of each other and roll out rectangularly (approx. 30 x 40 cm) on a lightly floured work surface. Cut into 12 squares (approx. 10 x 10 cm), place the dough in the hollows and press down slightly
4
Season salmon with salt and pepper. Mix with leek and tarragon. Spread on the dough. Pour egg milk over it. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 30 minutes. Let it cool down a bit, remove. Served with: green salad
5
Drink: cool white wine