Salmon Cream Pâté

Ingredients

• 200 g smoked salmon (slices)
• 50 g crème fraîche
• 1 splash Lemon juice
• 1 splash Worcestershire sauce
• 1 clove garlic (chopped)
• pepper (ground)
• 1 tsp chopped dill sprigs
• 1 tbsp Tomato Paste
• Salt
• 200 g whipping cream
• 2 packets stabilizer
• 1 pack frozen puff pastry
• 1 egg yolk
• 2 Tbsp condensed milk
• 3 tomatoes (thinly sliced)

Instructions

1. 1.

   Puree smoked salmon with a blender or food processor, then stir in crème fraîche and seasonings. Fold in the stiffly whipped cream. Transfer the mousse to a piping bag fitted with a star tip and chill for several hours.

2. 2.

   Lay the puff pastry sheets side by side on a floured board and thaw. Cut out fish shapes, brush with the egg‑milk mixture, and bake in a preheated oven at 220 °C (convection) for about 10 minutes until golden. Let cool. Use a sharp knife to cut a slit in the center of each pastry piece. Pipe the chilled mousse into the pastries, garnish with tomato slices, and arrange on a platter.