Salmon boats
Instructions
Place the flour on the work surface, sprinkle with salt, then put yourself in the middle of the soft butter and the egg yolk.
Start intridere the ingredients with your fingertips, then pour in the mix half a cup of cold water and continue to work until you have a smooth paste.
With this form a loaf, wrap it up in wax paper and place it in the refrigerator, leaving it for 1 hour.
Then take the dough and roll out with a rolling pin on a floured work surface, a sheet of about 3 mm.
Lift the dough with the rolling pin and place it over the boat, stencils that you previously greased with butter.
Then cut the dough in the shape of boats, passing it over the rolling pin; then gently push on the inside of the ramekins and cover it with a piece of paper, on which you put a pinch of dried beans.
Bake at 180 degrees for 15 minutes.
Meanwhile, pass the salmon mounted disk Mashers, and collected in a bowl.
Rolled butter cream and salmon embed together with whipped cream.
Season the cream with a splash of Worcester, the lemon juice, a pinch of salt and a pinch of pepper.
put it in a pastry bag with a star nozzle and spremetela to cannolo in boats.
Ingredients and dosing for 6 persons
- For the dough:
- 125 g of flour
- Salt
- 70 g of butter
- 1 egg yolk
- For the filling:
- 150 g of smoked salmon
- 50 g of butter
- 1 glass of cream
- Spray 1 of worcester sauce
- 1/2 lemon (juice)
- Salt
- Pepper
- To roll out the dough:
- Flour
- To anoint stencils:
- Butter