The quantities provided above are averages only.
265 grams
Puff Pastry
(Contains: Wheat May be present: Milk)
110 grams
Creme Fraiche
(Contains: Milk)
100 grams
Smoked Salmon
(Contains: Fish)
5 grams
Parsley
1 sachet(s)
Sesame Seeds
(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Mustard
(Contains: Mustard)
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
Preheat your oven to 220°C/200°C fan/gas mark 7.
Roughly chop the parsley (stalks and all).
In a bowl, mix the creme fraiche with the parsley and mustard (to taste). Season with salt and pepper.
Cut the smoked salmon into thin strips.
Spread the puff pastry on a lined baking tray.
Fold them in half and cut them into a triangle to create a fir tree, leaving a strip of dough at the base for the trunk. Cut 1 cm wide strips from the triangle of dough to make the branches and twist them.
Brush with beaten egg yolk.
Sprinkle with sesame seeds.
Bake the trees for 10-15 minutes or until the pastry is golden brown.