Crunchy salmon rolls

Name: crunchy salmon rolls
Total time: 40 min
Yield: 4
Ingredients: 5 slice buttered puff pastry; 100 g cream cheese; 2 bunch onions; 5 yellow bell pepper; 200 g smoked salmon

Ingredients

Directions

Let the puff pastry thaw.
Preheat the oven to 200 ° C.
Place the slices of puff pastry in a row next to each other and let the slices overlap by 1 cm. Press the seams tightly.
Brush the puff pastry with the fresh cream cheese, but leave 2 cm each on the short sides.
Cut the spring onion into thin rings and the sweet pepper very finely.
Sprinkle the onion rings and the sweet pepper cubes over the cream cheese and cover everything with slices of salmon.
Roll the puff pastry loosely to a thick roll, start on a short side.
Moisten the end with a little water and stick the edge onto the rolling pin.
Carefully cut the rolling pin into 4 slices using a large, smooth blade with a sawing motion.
Place this flat on a baking sheet covered with parchment paper.
Fry the salmon rolls in the oven in 20-25 minutes until golden brown and done.
Serve the sandwiches warm or lukewarm.