Puff pastry parcels with smoked trout fillet

Puff pastry parcels with smoked trout fillet

Total: 1 hr 25 Min. | Active: 40 Min.
Nutritional value / piece: 357 kcal
, Fat: 22 g
, Carbohydrate: 29 g
, Protein: 10 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Puff pastry parcels

500 g puff pastry
1 egg yolk, thinned
1 tbsp sesame seeds


1 tsp mild mustard
1 tsp liquid honey
2 ½ tbsp apple vinegar
4 tbsp rapeseed oil
2 tbsp chervil leaves, torn into pieces
salt and pepper to taste


1 spring onion incl. green part, onion chopped, green part cut into thin rings
1 pear, thinly sliced
50 g rocket
200 g smoked whitefish fillets, cut into pieces
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How it's done

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Puff pastry parcels

On a lightly floured surface, roll out the dough into a rectangle (approx. 24 x 48 cm). Cut into 8 equal squares (approx. 12 cm). Mark an edge of approx. 1 cm all around but only cut through completely on two opposite corners. Brush the edge of the inner piece of dough with a little water. Fold the two "loose" outer corners over to the opposite side. Place the dough on a baking tray lined with baking paper. Brush the edges with egg yolk, sprinkle with sesame seeds. Firmly prick the inner piece of dough. Leave to chill for approx. 30 mins.

Bake for approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool. Cut out the inside of the dough with a sharp knife.


Mix the mustard with all the other ingredients up to and including the chervil, season.


Carefully mix all the ingredients with the dressing.

Good to know
Serve: Spoon the salad into the puff pastry parcels just before serving.

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