Salmon light for Christmas

Ingredients

For 10 servings

• •5 5 eggs
• •130 g 130 g of sweet butter
• •15 cl 15 cl milk (+ 2 tablespoons)
• •170 g 170 g flour
• •5 g 5 g of sour sugar
• •1 pincée 1 pinches of salt
• •17 tranche 17 slices of smoked salmon
• •200 g 200 g of fresh cheese
• •2 c. à soupe 2 tablespoons of thick cream
• •2 2 lemons (juice and zest)
• •1 1/2 aneth bouquets
• •1 pincée 1 pinches of salt
• •1 pincée 1 pinch of pepper

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.