Puff pastry carrots with salmon cream

Switch on cooking mode
(In cooking mode your screen stays on)
Ingredients for 8 pieces

1 roll of puff pastry

250 g cream cheese

100 g smoked salmon

1 tbsp dill (chopped)

1 tbsp horseradish

½ tsp grated lemon peel

Pepper
For spreading:

2 tbsp milk

1 egg

1 tbsp sesame
For decoration:

Parsley
Bake puff pastry carrots
Preheat the oven to 220°C top/bottom heat.
Roll out the puff pastry and cut it lengthways into 8 strips.
Puff pastry carrot strips

Grease the Schiller curl molds with a little butter and wrap the puff pastry around the molds.
Shape the puff pastry carrots
Line a baking tray with baking paper and spread the Schiller curls on it. Whisk the egg with the milk and brush the puff pastry with it. Sprinkle the dough pieces with sesame seeds and bake them in the oven for about 18 minutes until golden brown.
Puff pastry carrot baking pan

Then let them cool and take the molds out of the puff pastry.
Puff pastry carrot blank

Prepare salmon cream with smoked salmon
Chop the salmon into small pieces.
Put it in a blender with the cream cheese, lemon peel, dill, horseradish and pepper and mix everything into a cream. Salmon cream with smoked salmon

Filling puff pastry carrots
Fill the salmon cream into a piping bag and fill the puff pastry croissants with it.
Stuffed puff pastry carrots with salmon cream
Put some parsley or carrot greens into the filling. Your puff pastry carrots are ready.
Puff pastry carrots parsley