- puff pastry - 300 Grams
- smoked salmon - 4 Slices
- egg yolk - 1 piece
- Pepper - - To taste
Roll the puff pastry into a large rectangle, then cut into 2 equal pieces. Lubricate each half with an egg yolk. Add one slice of the dough to the salmon. Do not leave spaces (as in the photo) without salmon, the dough should be completely covered. Generously sprinkle with pepper. Put the other part of the puff pastry on top, with the egg side to the salmon. Put in the refrigerator for 30 minutes, then it can be easily cut. Then get it and put the egg on top. Preheat the oven to 220 ° C. Cut into strips about 1x10 cm. Can be twisted. Put in the oven for 20 minutes, make sure not to burn.
Servings: 25