Salmon puff pastry

à l'aneth

min preparation time

MIN OF COOKING

Preheat your oven to 180 degrees.
Using a round cookie cutter and a knife, cut out at least 25 rounds from your brick pastry sheets.
Place them side by side on a baking tray lined with greaseproof paper.
Brush the brick pastry rounds with olive oil.
Place in the oven for 4 minutes. Note that cooking times vary from one oven to another. Keep an eye on them and as soon as they start to colour, remove them from the oven and leave them to cool for a few minutes.
Meanwhile, in a bowl, mix the ricotta with the horseradish. Add the dill to the mixture. Season with salt and pepper. Mix well.
Finely chop the red onion and set aside.
Cut your cucumber into small cubes.
Cut strips of smoked salmon.
You can start by placing a dot of ricotta in the centre of the plate. Then place two rounds of brick pastry on top of each other. Next comes the ricotta mixture. You can use a piping bag to pipe the mixture onto the brick pastry, or you can use a spoon to pipe the mixture onto the brick pastry.
Place a few cubes of cucumber and red onion in the centre of the ricotta.
Add a few strips of smoked salmon on top. Repeat the operation, placing two more rounds of brick pastry and the rest of the ingredients in the same order.
Finish with a round of brick pastry, a dot of ricotta and two sprigs of chives for a pretty finish.