Gervais Salmon Crescents

Ingredients for 2 people

150 g puff pastry
1 egg (beaten)
1 / 4 red onion
50 g celery
50 g smoked salmon
125 g Gervais
1 tbsp. dill (chopped)
salt, pepper, flour



Preheat oven to 200 ° C and line a baking sheet with parchment paper. Peel the onion and celery. Chop salmon, onion and celery finely.
Stir Gervais with salmon, onion, celery and dill and season with salt and pepper.
Prepare pastry according to instructions. Roll out on a lightly floured surface and cut lengthwise. Cut 4 triangles from each strip of dough.
The edges of the dough cover with egg and prove the triangles with abundance. Roll up from the base to tip, seal the edges and shape into crescents. Brush with egg. Place on the baking tray and bake in the oven (middle bar) about 20 minutes.


       Side Dish;

Dill Sauce with Capers

4 caper berries
3 black olives (pitted)
200 ml sour cream
1/2 tsp mustard
2 tsp dill (chopped)

Chop finely capers and olives. Mix well sour cream, mustard, capers, olives and dill and season with salt and pepper.