Salmon and Cheese Rolls with Thin Apple Tarts

Ingredients

• 1 sheet Puff pastry (about 275 g, to thaw if frozen)
• 120 g Smoked salmon (thinly sliced)
• 100 g Grated cheese (mozzarella + Emmental) (half mozzarella, half Emmental, grated)
• 40 ml Thick crème fraîche (about 3‑4 tablespoons)
• 0.5 c. à café Salt (half a teaspoon)
• 0.5 c. à café Black pepper (half a teaspoon, freshly ground)
• 1 c. à café Herbes de Provence (optional, can be replaced with chives or parsley)
• 2 pcs Apples (Golden or Granny Smith type, peeled and thinly sliced)
• 2 c. à café Apple compote (no added sugar if possible)
• 1 sachet Vanilla sugar (about 8 g)
• 10 g Butter (a small knob, cut into small pieces)

Instructions

1. Prepare the seasoned cream

   In a bowl, mix the thick crème fraîche with the salt, pepper and Herbes de Provence until a homogeneous consistency is achieved.

   Time: PT2M

2. Roll out the puff pastry and fill it

   Unroll the puff pastry on the board, brush it evenly with the seasoned cream (about 3 tablespoons).

   Time: PT3M

3. Add the salmon and cheese

   Lay the smoked salmon slices over the cream, then sprinkle the grated cheese evenly.

   Time: PT2M

4. Roll and chill

   Roll the pastry onto itself starting from one edge, pinch the edges to seal, wrap in parchment paper and place in the freezer for 10 minutes to firm up.

   Time: PT10M

5. Slice the rolls

   Remove the roll from the freezer, place it on a board and cut rounds about 1 cm thick with a sharp knife.

   Time: PT2M

6. Place on the tray and add cheese

   Place the rounds on a tray lined with parchment paper, generously sprinkle additional grated cheese on each piece.

   Time: PT2M

7. Bake the rolls in the oven

   Put the tray in the preheated oven at 200 °C for 15‑20 minutes, until the cheese is golden and the pastry is well risen.

   Time: PT20M

   Temperature: 200°C

8. Prepare the apples

   Peel the apples, remove the core and cut into thin slices with a mandoline or knife.

   Time: PT5M

9. Cut the pastry into rectangles

   With the same puff pastry (or a second sheet), cut a large rectangle then divide it into six equal small rectangles.

   Time: PT3M

10. Assemble the tarts

    Pierce each rectangle with a fork, place a teaspoon of compote in the center, arrange the apple slices in a rose pattern, sprinkle with vanilla sugar and add a small knob of butter on each tart.

    Time: PT5M

11. Thermal shock in the refrigerator

    Place the assembled tarts in the refrigerator for 10 minutes to create a thermal shock before baking.

    Time: PT10M

12. Bake the tarts

    Bake the tarts in the preheated oven at 200 °C for 15‑20 minutes, until the edges are golden and the apples are lightly caramelized.

    Time: PT20M

    Temperature: 200°C

13. Make decorative roses (optional)

    Use the pastry scraps, lightly brush them with compote, place apple slices, fold in half and form a small rose before placing them in the oven with the tarts.

    Time: PT5M

14. Rest and serve

    Let the rolls and tarts cool for 5 minutes before serving, so the pastry stabilizes.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

18 g

Fat

10 g

Fiber

2 g