A different way to eat eggs with salmon. They perfectly work both as a starter and as main course paired by a salad or with a dip. Just a light brushing with few drops of Extra Virgin Olive Oil for a nice crunchiness at the end.
Serves 4, Preparation 15 mins, Cooking 40 mins
- 1 roll of rectangular puff pastry
- 4 medium hard-boiled eggs
- 150 g Sliced smoked salmon
- EVOO – Extra Virgin Olive Oil, a drop
- a dash of mustard
- a pinch of salt
- a handful of black sesame seeds
Heat the oven to 180C/160C Fan/Gas 4.
After cooking the eggs for 8 minutes in boiling water, place them under running water to cool and to peel.
Unroll the puff pastry, cut it into four equal wide rectangular strips so to spread a little mustard, to accomodate few slices of smoked salmon and a hard-boiled egg to wrap in the puff pastry creating a sort of bun, and closing it tightly. Proceed in the same fashion for the others.
Place them onto a baking tray lined with parchment paper and prick them gently with a fork so that they do not swell too much during cooking.
Brush them with a drop of oil, sprinkle evenly a handful of black sesame seeds and a pinch of salt on top, place in the pre-heated oven about 20 to 25 minutes or as soon as they are golden brown.
Leave to cool before slicing.