Puff Pastry Filled with Salmon Mousse
- For the smoked salmon mousse
- 200 grams sliced Smoked salmon
- 50 grams Crème fraiche
- 1 splash lemons
- 1 splash Worcestershire sauce
- 1 garlic clove (chopped)
- freshly ground peppers
- 1 tsp chopped Dill
- 1 Tbsp Tomato paste
- 200 grams Whipped cream
- 2 packets whipped cream stabilizer
- 3 tomatoes (cut into thin wedges)
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.
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.