Festive salmon cake

Preheat the oven to 200 ° C.

Grease the pipe mold and the edge with the oil. Slice the garlic and celery.

Heat the butter in a pan, fry the garlic for 1 min. On low heat, add the flour and cook for 4 min. Stirring until the light starts to color (roux).

Pour the milk with stirring, add the bouillon tablet and bring to the boil.

Stir everything to a smooth sauce and cook for 3 minutes on low heat.

Meanwhile, dust the worktop with the rest of the flour and place the slices of puff pastry in a square with the edges on top of each other.

Roll out the rolling pin to a slightly larger patch than the diameter of the pies.

Cut the round shape out of the dough and use a knife from the rest of the puff pastry to cut fish or stars (or use small protrusions).

Cut the salmon and cod into 2 cm pieces. Stir the fish with the peas and celery through the sauce and bring back to the boil.

Allow the fish ragout to boil gently for 1 min. And then scoop in the pies.

Cover with the large piece of puff pastry and press the edges onto the shape.

Brush the puff pastry figures with some milk and carefully stick them on the puff pastry. Brush the whole dough tray with milk.

Prick a few holes in the dough with a fork and bake for 45 minutes in the oven until golden brown and done.