Puff pastry patties with smoked fish

Last Updated on November 26, 2024

Baked puff pastry chips stuffed with fish spread, garnished with a spoonful of homemade pesto, half a cherry tomato and tiny rocket leaves.

Ingredients:

500 g of chilled puff pastry 1 pc of egg 1 handful of cherry tomatoes, preferably colored 1 handful of arugula leaves a little plain flour for the roll For the filling: 200 g smoked fish meat (mackerel, carp, eel, etc.) 200 g mascarpone 100 g sour cream 2 pcs scallions 2 tbsp lemon juice freshly ground pepper salt For pesto: 3 handfuls of arugula 100 mlolive oil 1 pk garlic clove, peeled 30 g ground shelled almonds 20 g grated Parmesan pinch of salt

Procedure:

Roll out the dough on a roller dusted with flour to a 3-4 mm thick sheet and prepare two round cutters, one 4-6 cm in diameter, the other 1 cm smaller, use the larger one to poke circles out of the dough and use the smaller one to cut out the centres of exactly half of the dough

Place the full rounds on a baking tray lined with baking paper and gradually brush them with beaten egg

For each brushed full round, place a round with a cut-out inside (actually a ring), and brush these also with egg

Place in an oven preheated to 210°C (if you don’t want the patties to be too shaggy, don’t use a hot air oven), after ten minutes the patties should be beautifully golden and puffy, remove from the oven and allow to cool, if the centre is more puffy than desired, press it with a spoon to create a ‘chimney’ for the spread to come in

Meanwhile, mix together the mascarpone, sour cream, lemon juice, finely chopped shallots, salt and pepper in a bowl and finally the fish meat, but feel this beforehand and break it up with your fingers to discover any forgotten bones

Place all the ingredients for the pesto in a mixing bowl and blend until smooth

Fill the patties with the fish spread, allowing the filling to peek out a little, and garnish with a spoonful of pesto, half a cherry tomato and small rocket leaves.

Note:

Recipe author.