Puff pastry snacks with salmon tartare

Preheat the oven to 200ºC.

Cut the slices of puff pastry into 4 squares (total 8). Push the squares into the muffin mold and brush the edges with whipped egg yolks.

Cut squares out of parchment paper, place them in the muffin bowls and fill with dried beans or rice to blindly bake. Bake the puff pastry trays in the oven for about 15 minutes until golden brown. Remove the baking paper with the baking container filling, let the dishes cool down and take them out of the mold.

Finely chop the smoked salmon and add dill, lemon juice and capers. Divide the salmon tartar over the puff pastry trays and scoop up a little sour cream.