- ⅝ lb puff pastry, frozen
- 8 slices smoked salmon
- 5 oz salmon
- 1 head endive
- 1 tablespoon heavy cream
- 1 egg
- 1 pinch dill
- 1 ½ tablespoons oil
Defrost the pastry dough at room temperature. Spread out the dough and cut out ovals from half of the dough. Place the ovals in small tart molds, moistened with a little water.
Cut out an equal number of ovals, but slightly smaller, from the remaining dough. You will use these to cover the little salmon boats.
Trim the endive and cut into thin slices. Place in a pan with 2 tbsp oil, salt and pepper. Cook for 10 minutes, then remove from the heat.
Put the salmon in a blender with a little cream, a pinch of salt and a grinding of pepper.
Divide the salmon cream between the tarts. Place the endive on top and on top of it a slice of smoked salmon. Add a little dill and then cover with the dough ovals. Seal the edges well. Make a couple of incisions on the top, lengthwise, then brush the dough with a beaten egg and cook for 20 minutes in a 400° F oven.