Roses salmon pasta

00529 PASTA SALMON ROSE INGREDIENTS for 4 PERSONS 180 g of smoked salmon, 150 g of butter more that to grease the dish 200 g flour, more for work surface 1/2 teaspoon paprika, 4 sheets of pasta brick of 30 cm from the side (thin pancake flour on sale at the shops of Oriental products), a lime, 200 g raw salmon (without skin n ' bones), 2 teaspoons strong mustard, a Endive, 3 tbsp yoghurt, 2 tablespoons chopped chives, salt and pepper.

130 g of chopped smoked salmon; melt 150 g of butter.

Sift the flour, arrange a fountain and put the paprika, a pinch of salt, and melted butter 80 g chopped salmon.

Knead the dough, add a little water if necessary, cover it and let it sit for an hour in a cool place.

Preheat oven to 180° c and grease a baking dish.

On floured work surface, roll out the dough to a thickness of 1/2 cm and cover the pan.

Cut into 12 squares of 4 cm to the side and cook for 10 minutes in the oven.

Keep them aside and bring the temperature of the oven to 210° c melt the rest of the butter, cut the sheets of dough into 3 portions, sprinkle them with the butter and formed cones; put them in ramekins and garnish with a square of pasta with salmon.

Place on baking sheet and cook them for 5 minutes in the oven.

Sformateli and keep them aside.

Grate the lemon rind and make a killing in the juice.

Raw salmon with chopped 50 g of smoked salmon, add half of the lemon juice, mustard, salt and pepper and spread this mixture on squares of dough, then garnish with the grated lemon rind.

Separate endive leaves, rinse, dry, chop and sprinkle them with the rest of the lemon juice.

Mix the yogurt with the chives, salt and pepper and place on one half of the yogurt and chopped Endive roses, on the other, yogurt and chopped smoked salmon.

Serve cool.