Puff pastry parcels with smoked trout fillet

Total time: 1hr 25m
Preparation Time: 40m

For 8 piece

Nutritional Information

Contains 357 Kcal, 10g Protein, 29g Carbohydrates, 22g Fat


  • Puff pastry parcels
  • 1 egg yolk, thinned
  • 500 g puff pastry
  • 1 tbsp sesame seeds
  • Dressing
  • 1 tsp mild mustard
  • 1 tsp liquid honey
  • 2.5 tbsp apple vinegar
  • 4 tbsp rapeseed oil
  • 2 tbsp chervil leaves, torn into pieces
  • salt and pepper to taste
  • Salad
  • 1 spring onions incl. green parts, onion chopped, green part cut into thin rings
  • 1 pears, thinly sliced
  • 50 g rocket
  • 200 g smoked whitefish fillets, cut into pieces

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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.
  • 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.
  • Serve:

    Spoon the salad into the puff pastry parcels just before serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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