Smoked salmon pastries
Perhaps the tastiest starter stacks of all time.
Ingredients (Make around 30 portions):
approx. 150 g Mövenpick Alaskan wild salmon
1 stick of celery
1 large onion
1 clove of garlic
½ bunch of flat-leaf parsley
1 teaspoon of butter
½ dessert spoon of cream (1)
salt, freshly ground pepper
1 tablespoon of cream (2)
2 rolls of rectangular ready-rolled puff pastry
Cut the slices of wild salmon into small squares. Place in the refrigerator.
Firstly cut the celery and its leaves lengthways into thin strips, then chop into small cubes. Peel and finely chop the onion and garlic. Chop the parsley.
Sauté the celery, onion and garlic in the warm butter for 2-3 minutes. Then add the parsley and cream (1) and cook until the liquid has evaporated. Season with plenty of pepper and a little salt. Allow to cool.
Carefully combine the squares of wild salmon and the onion and celery mixture. Stir in the egg and cream (2).
Use a cutter to cut roughly 30 rounds, each 10 cm in diameter, from the puff pastry. Place the filling onto one half of each of the rounds, coat the edge of the pastry with the egg and cream wash and fold over onto the other half of the pastry. Seal the edges with a fork. Coat the pastries with the egg and cream wash and place on a baking tray lined with baking parchment.
Bake the pastries at 200°C on the second to bottom shelf of a pre-heated oven for around 20 minutes until golden-brown. Serve hot or warm with salad or as an aperitif snack.