Salmon and mustard puff pastry crown

Ingredients

• 50 g black olives (pitted, if possible)
• 2 Tbsp whole-grain mustard
• 100 g grated mozzarella
• 1 onion
• 2 salmon fillets (about 100 g each)
• 2 Tbsp olive oil
• 1 egg
• 1 garlic clove
• 1 sheet puff pastry
• Salt (to taste)
• Pepper (to taste)
• Herbes de Provence (to taste)

Materials

• bowl, baking tray, oven

Preparation

• Peel the onion and garlic clove, then chop them finely.
• Cut the salmon into cubes.
  
• Put the onion and garlic in a pan and sauté them in oil until golden.
• Then, add the salmon, salt, and pepper.
  
• When the salmon is halfway cooked, flake it with a spatula. Stir, then let it cook for 5 more minutes.
• Remove the mixture from the heat and transfer it to a bowl.
  Add the olives, grated mozzarella, and whole-grain mustard.
  
• Cut the puff pastry into equal triangles.
• Place a sheet of parchment paper on a baking tray.
  Put a bowl in the center and arrange the puff pastry triangles around it.
  
• Remove the bowl and fill the pastry with the prepared mixture.
• Fold the pastry over to seal the filling.
  Brush the top with beaten egg.
  Sprinkle with some Herbes de Provence or other herbs (optional), and add mozzarella.
  
• Bake for 20 minutes at 350°F (180°C) until the top is golden.
  
  And there you go!

Cookware

Questions

Photos of members who cooked this recipe