Salmon puff pastry with sorrel sauce
For 2 people
Cooking time : 15 minutes
Heating time : 10 minutes
- 1 puff pastry
- 2 pieces of raw salmon
- 1 jar heavy cream
- A few leaves of sorrel
- Salt & pepper
- 2 slices of gingerbread (plain or special toast)
Cut the puff pastry into a rectangle.
Very lightly moisten the paste with a brush and water.
Place a slice of gingerbread in the center of the dough and then place a piece of salmon on top.
Fold the puff pastry over the salmon.
Cut out a rectangular piece of dough that you will stick on the puff pastry after having moistened the top to prevent it from opening during cooking, like a small pâté.
Put the puff pastry in the oven (thermostat 6) for about 10 minutes.
Prepare a small sauce by putting cream, seasoned with salt and pepper, and chopped sorrel in a saucepan.
Dress the puff pastry with a spoonful of sauce, and accompany it with rice or a vegetable of your choice.
The sorrel can be replaced by chives or dill or simply by a hint of lemon.