The Queen's Mouth with Smoked Salmon

Method

1. 1

   Prepare the puffed dough bites: preheat the oven to 220°C rotating heat.

2. 2

   Roll the laminated pasta and cut 12 circles 8 cm in diameter. Using a circle of 4 cm, print in the center of 4 circles, a small circle, without cutting it. Using this same circle, cut a small circle in the center of 4 other circles.

3. 3

   Beat one whole egg.

4. 4

   On a baking sheet, place an 8 cm circle. Place on top an 8 cm eviscerated circle from the center. Then put on a circle with the small circle printed on it.

5. 5

   Stir the top of the 4 egg-foiled pastes with a brush. Book 10 minutes in the cold. Dorm again and bake for 10 to 12 minutes. Remove the bites and let them cool.

6. 6

   Using the tip of a knife, cut the small circle at the top of the bites.

7. 7

   Prepare the filling of the bites to the Queen: place 4 eggs in a saucepan of cold water, carry with shimmering and cook eggs for 10 minutes. Slice under a cold water fillet and let cool. Wash and cut celery into thin slices.

8. 8

   Peel and cut onion in half. Cut half into thin slats. Cut the other half into small cubes. Place the onion slats in one bowl, cubes in another.

9. 9

   Bring vinegar and sugar to a boil. Off-fire, pour the sweet vinegar over the onion slats. Let cool.

10. 10

    Choke 5 slices of smoked salmon into small cubes. Pour them in a large bowl. Cut the rest of the salmon into very thin strips.

11. 11

    Wash and chisel the celery branch into thin slices.

12. 12

    Wash and chisel the dragon.

13. 13

    Cut the hard eggs coarsely.

14. 14

    In the large bowl, add the mayonnaise, the onion chiseled into small cubes, well drained celery dice, chopped eggs and the tarragon. Mix.

15. 15

    Tie the bites to the Queen: garnish the bites with the large bowl mixture.

16. 16

    Place salmon strips wrapped over themselves, red onion slats and dragon leaves.

17. 17

    Place the hat in a slight bias next to the verrine, serve immediately.

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