Salmon puffs Recipe

Name: Salmon puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 50 g Salmon, smoked; 0.25 Puff pastry; 1 Beet; 1 Eggs; 60 mL (4 tablespoon) White rice; 60 mL (4 tablespoon) Chives; 1 teaspoon Dill; 15 g White cheese; 10 mL (2 teaspoon) Wine vinegar; 30 mL (2 tablespoon) Olive oil; 1 pinch Salt; 1 pinch Pepper; 1 Egg yolk

Ingredients

50 g Salmon, smoked
0.25 Puff pastry
1 Beet
1 Eggs
60 mL (4 tablespoon) White rice
60 mL (4 tablespoon) Chives
1 teaspoon Dill
15 g White cheese
10 mL (2 teaspoon) Wine vinegar
30 mL (2 tablespoon) Olive oil
1 pinch Salt
1 pinch Pepper
1 Egg yolk

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 1

Instructions

Cook the rice in a saucepan of salted boiling water for 12 minutes.
In the meantime, cook 1 egg for 8 minutes in boiling water and let it cool.
Wash and slice the chives, dill and salmon very thinly.
Shell and mush the egg.
Mix the rice, salmon, egg, chives and dill and stir in the cottage cheese.
Pepper and stir again.
Preheat the oven to 410 °F.
Roll out the pastry until it becomes approximately 3 mm thick and cut out two squares of 12 cm.
Put in a filling layer of 2 cm and close.
Pinch the pastry on the sides in order to prevent the opening of the puff during cooking.
Brush them with the remaining egg yolk and bake for 15-18 minutes until they begin to be golden.
Cut the cooked beetroot into fine slices and season with olive oil and wine vinegar.
Serve the salmon puff (lohipiirakka) along with the red beetroot salad.