Croissants with salmon
Instructions
Roll out the dough to a thickness of 2 cm and cut it into strips 2 cm wide.
Grease the metal cones and arrotolarvi strips of dough.
Brush with beaten egg and bake in the oven already warm to 200 degrees for 20 minutes.
Mix chopped salmon with tomatoes, then add the white sauce and worcester.
Fill croissants with the mixture.
Ingredients and dosing for 4 persons
- 500 g of puff pastry ready
- 150 g of scraps of smoked salmon
- 200 g of bechamel
- 1 tablespoon of tomato paste
- 1 egg
- 1 teaspoon of worcestershire sauce
- Butter