Zucchini and salmon puff pastry cake: the perfect appetizer for any occasion!

INGREDIENTS

• 2 puff pastries

• 5 salmon steaks

• 100g fresh cheese

• 2 zucchini

• Green onions

• Salt and pepper

 

METHOD



Sew 1 puff pastry with a fork and lay the salmon steaks on top to form a circle. Grease the dough around the salmon circle with water and fold over the cobblestone.

Cut the cobblestones covered with the dough into pieces 3 cm wide, then rotate them 90° to raise salmon.

Combine fresh cheese with finely chopped green onions, salt and pepper and spread the remaining dough with a fork. Cut the dough into 6 strips of the same width. Cut the zucchini into thin slices and place them along the strips of pasta along, slightly protruding them from one side.

Repeat with all the stripes to get a large zucchini flower. Place the flower on the salmon pie and bake for 25 minutes at 180°C/350F.



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