Flaky Pastry Salmon Rolls

Ingredients

• 2 sheets puff pastry (frozen)
• 1 Egg white
• 2 tsp grated horseradish (jarred)
• pepper from grinder
• 50 g smoked salmon (thin slices)
• 50 g Gruyère cheese
• 50 g chopped pistachios
• 1 egg yolk
• 1 tbsp milk

Instructions

1. 1.

   Let the puff pastry thaw. Then roll it out into a rectangle.

2. 2.

   Whisk the egg white with horseradish and season with pepper. Brush the pastry with this mixture and lay smoked salmon on top. Grate cheese and sprinkle 2/3 over the salmon, then add 2/3 of the pistachios. Cut the pastry from the short side into strips about 1 cm wide and roll each strip into a snail shape.

3. 3.

   Place the pastry rolls on a baking sheet lined with parchment paper. Beat egg yolk with milk and brush the rolls. Sprinkle remaining cheese and pistachios on top. Bake in a preheated oven at 200 °C (gas: level 3, fan: 180 °C) for 12–15 minutes.