Braided salmon and leek puff pastry

INSTRUCTIONS

At the end of cooking, add the crème fraîche and grate the nutmeg (to taste) over it and mix. Remove from the heat and set aside.

Preheat the oven to 190°.
Unroll the puff pastry and in the center of the pastry, to a width of 10 centimeters maximum, spread the cooled leek fondue in the center of the pastry, forming a straight line with a width of 10 cm maximum. Salt and pepper.

Place the skinless salmon, washed, dried and cut into pieces, on the fondue (you can put it raw or pre-cooked for 3 to 5 minutes in the pan) and sprinkle with grated parmesan and chopped dill.

Cut strips of dough on either side of the central part where the salmon and leeks are. Make sure you have the same number of incisions on each side.

Fold the ends to the center, then cross the strips of dough one by one to form a braid, do the same process with the second puff pastry.

Brush the top of the puff pastry with the egg yolk mixed with the milk. Sprinkle with sesame seeds and bake for 25 to 30 minutes at 190°C (fan-assisted).
Let the pastries cool slightly before cutting into pieces. Serve with a nice green salad.