Puff pastry Maître André
Finely cut-up smoked salmon
Yolk

Cut the puff pastry in 5 similar slices, prod them with a fork, coat 4 slices with egg yolk and cover them with finely cut-up smoked salmon.Put the slices on top of each other and put on the empty slice last. Coat it with egg yolk, add pepper and salt and bake it in the oven at 190°C for 7 minutes. The possible variations on this recipe are infinite. You can replace the salmon by Ganda ham for example.