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Ingredients (2 servings)
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300 g Lachsfilet
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1 Stk. Blätterteig
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1 Stk. Mascarpone
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250 g Cherrytomaten
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249 g Emmentaler gerieben
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Olivenöl
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Salz, Pfeffer, Kräuter
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Pat the salmon fillet dry, cut it in half, and season with salt and pepper.
- Unroll the puff pastry and cut it into two equal halves. Spread a generous amount of mascarpone in the center of each, season with herbs as desired, and place the salmon fillet on top.
- Distribute the grated Emmental cheese over the salmon, fold the pastry over the fish, and press the edges firmly together.
- Place the puff pastry pockets on a baking sheet lined with parchment paper. Scatter the washed cherry tomatoes around them, drizzle with a little olive oil, and add salt.
- Bake in the preheated oven for about 20 to 25 minutes until golden brown, then serve the dish hot.
