Puff pastry pieces with salmon and hollandaise

Name: Puff pastry pieces with salmon and hollandaise
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 pack of (450 g; 6 plates) deep-frozen puff pastry; 1 Egg Yolk; 1 medium onion; 12 discs Smoked salmon (about 30 g each); 1 package (250 g) Hollandaise sauce; 12 black olives without stone; 7-10 Tbsp Chervil; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 pack of (450 g; 6 plates) deep-frozen puff pastry
1 Egg Yolk
1 medium onion
12 discs Smoked salmon (about 30 g each)
1 package (250 g) Hollandaise sauce
12 black olives without stone
7-10 Tbsp Chervil
baking paper

Directions

1
Place the puff pastry sheets next to each other and let them thaw for about 5 minutes. Cut the plates in half crosswise. Whisk egg yolk and 1 tablespoon of water. Fold the corners of the pastry halves towards the middle and brush with egg yolk.
2
Peel and halve onion and cut into 12 slices. Put smoked salmon on the dough pieces and put one onion column on each. Spread Hollandaise sauce over it. Put the puff pastry particles on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3)
3
Bake for 12-15 minutes. Cut olives into slices and spread them on the pieces. Arrange the puff pastry particles on a plate and garnish with chervil. Makes 12 pieces