for 8 pieces

Puff pastry parcels

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

Dressing

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

Salad

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

How it's done

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.

Dressing

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

Salad

Carefully mix all the ingredients with the dressing.

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