ow to make smoked salmon puff pastry baskets

Ingredients :

• 1 roll of puff pastry
• 200g smoked salmon
• 3 tablespoons pesto without garlic
• 150 g of spreadable cream cheese
• Baby

Preparation:

1. Unroll the puff pastry and cut out discs with a round biscuit cutter. Arrange the dough discs in muffin molds or individual molds.
2. Prick with a fork. Transfer them to the freezer for 10 minutes.
3. Then bake them immediately at 200°C (preheated) for 5/7 minutes.
4. In the meantime, prepare the cream cheese: in a bowl mix 2-3 teaspoons of garlic-free pesto with the spreadable cream cheese until you obtain a smooth cream.
5. Transfer the cream into a piping bag. Fill the puff pastry baskets with the cream and add a few slices of smoked salmon on top.
6. Complete with pepper and lemon.