- 1 puff pastry.
- 200 g of fresh salmon.
- 200 g smoked salmon.
- 2 eggs.
- 2 large tablespoons of cream.
- 1 lime juice.
- 1 shallot.
- 2 tablespoons chives coffee.
- a little dill.
- 1 teaspoon pink peppercorns.
- salt, pepper.
Remove skin fresh salmon, cut into small cubes and reserve .
Preheat oven to 200 ° C (gas mark 7) .. <. br />
Cut the smoked salmon into thin strips about 1 cm .
Prepare instrument:.. break the eggs, mix in the cream, fresh salmon, lemon juice, shallot chives and dill and seasoning with berries, salt and pepper .
Oil 4 molds around 9 cm in diameter .
Arrange the slices of salmon so as to line the bottom of the molds by making them exceed 4 cm .
Pour over device .. < br />
Fold the edges of smoked salmon that exceeded the mixture .
Roll out the puff pastry on the molds by pressing for welding the edges ..
Bake at 200 ° C (gas mark 7) for 15 to 20 minutes .
Turn out carefully .
Notes: To accompany a small mesclun salad with vinaigrette (olive oil, balsamic vinegar) and the dried tomatoes finely émincées.Bon appetite! Recommended wines:: Crémant d'Alsace