Puff Pastry Rounds with Smoked Salmon and Surimi
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Thaw the puff pastry and with a biscuit cutter, cut out sixteen 4 cm (approximately 1 1/2-inch) rounds. Cut a 3 cm (approximately 1 1/4-inch) circle out of the center of 8 rounds so that rings are formed. Place the rounds of the baking sheet spacing them 2 inches apart, brush the edges with egg white and place a ring on a circle. Brush with cream and bake until golden brown about 12 minutes.
Meanwhile, thinly slice the scallions,and saute in a pan with 1 tablespoon of oil until tender. Remove from the heat and let cool.
Cut the smoked salmon and the surimi into small cubes, place in a bowl and mix with the scallions, lemon juice and remaining oil and season with salt and pepper. Fill the puff pastry rounds with the fish salad. Garnish with green pepper and pepper leaves and serve on plates.