ingredients

2 rolls of puff pastry (2 x 230 g)
600 g fine asparagus
160 g smoked salmon
60 g of salmon eggs
500 g of cottage cheese in 0% faisselle
4 tbsp. to s. of pine nut oil
2 tbsp. to s. lemon
10 sprigs of chives
1 egg white
Black pepper from the mill

Equipment

1 or 2 nonstick plates
1 kitchen glove
1 thrifty
1 narrow pot

Steps

Step 1

In advance: drain the cheese for 1 hour in the fridge. Then take 300 g, beat with oil, lemon, chopped chives, pepper well, salt little.

2ND STEP

Cook the puff pastry: Preheat the oven to 210 ° C (Tea 7). Cut the rounded parts of the cold dough discs. Cut the rest into 8 squares of approx. 12 x 14 cm. Place them on the plates, brush with egg white, bake 7-8 min. With a gloved hand, flatten the middle part of the half squares. Let cool.

STEP 3

At the same time: peel, dip the asparagus in the boiling salted water, tip up, out of the water. Cover almost completely, cook 12 min in small broths. Drain, let cool on a cloth.

STEP 4

To serve: On 4 plates, spread the cheese over the flattened layers. Mist on asparagus in pieces, salmon in strips and salmon eggs. Put the remaining leaflets. Enjoy it immediately.

tips

Dough falls. Coat egg whites, twist, cook with squares. Put in decoration.

Variant. Replace the sprocket oil with hazelnut oil.