Salmon light for Christmas

Method

1. 1

   Prepare the cabbage dough: In a saucepan, bring to a boil 15 cl water with milk, salt, sugar and butter cut into pieces.

2. 2

   Out of the heat, once pour the flour and mix vigorously with the spatula.

3. 3

   Return to medium heat while mixing and dry until the appliance no longer adheres to the saucepan.

4. 4

   Out of the fire, add the eggs one by one. Fill a pocket with a curved socket.

5. 5

   Preheat the oven to 200 °C.

6. 6

   On the back of the baking paper, make two lines parallel to the pencil using a ruler to give you the size of the lightnings (about 15 cm long) and then turn the sheet on your plate.

7. 7

   Divide with the 8-circle bag of 15 cm long dough.

8. 8

   Brush with 2 tablespoons of milk so that the dough is golden when cooked.

9. 9

   Cook 25 min in a hot oven and let stand 10 min, oven off, to prevent cabbages or flashes from deflating.

10. 10

    Prepare the filling: mix the fresh cheese with the cream, 2 tablespoons of lemon juice, the zest of one of the lemons, some salt and pepper. Cut half the dill and add the preparation.

11. 11

    Cut in 2 each slice of salmon except 1. Lemon them.

12. 12

    Once the lightnings are cooled, cut them in 2 in a thickness direction. Just before serving, spread the cream on the basis of the lightnings, place on each 4 halves of salmon by folding them on themselves and putting them one behind the other. Pepper. Close the flashes.

13. 13

    To decorate: cut the last remaining slice into small pieces and spread them over them as well as plums of dill and the late zest of the 2nd lemon.

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