Puff Pastry Filled with Salmon Mousse

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Puff Pastry Filled with Salmon Mousse
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Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation

Ingredients

for
30
For the smoked salmon mousse
200 grams
50 grams
1 splash
1 splash
1
Garlic clove (chopped)
freshly ground Pepper
1 teaspoon
chopped Dill tips
1 tablespoon
200 grams
2 packets
For the puff pastry fish
1 package
1
2 tablespoons
also
3
Tomatoes (cut into thin wedges)

Preparation steps

1.

For the smoked salmon mousse: Place the smoked salmon in a blender or food processor and puree. Transfer to a bowl and stir in the creme fraiche, lemon juice, Worcestershire, garlic, dill, and tomato paste, season with salt and pepper.

Beat the cream and the whipped cream stabilizer until very stiff and fold into the salmon mixture. Spoon the mousse into a piping bag fitted with a star tip and refrigerate until well chilled.

2.

For the puff pastry fish: Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.

Thaw the puff pastry. In a small bowl, whisk together the egg yolk and condensed milk. With a paring knife, cut out fish shapes from the puff pastry. Place 2 inches apart on the baking sheet, brush with the egg-milk mixture and bake until golden brown and puffed, about 10 minutes. Transfer to a wire rack to cool.

With a sharp knife, cut a smaller fish shape out of the center of the puff pastry. Pipe the well-chilled mousse into the cutout, garnish with a tomato wedge and arrange on plates.