Salmon pie with coriander and mustard

Name: salmon pie with coriander and mustard
Total time: 20 min
Yield: 0
Ingredients: 200 gram salmon fillet; 200 milliliters fish stock; 2 sheet filo pastry; 50 gram butter; 100 gram smoked salmon; 1 little Red onion; 2 tablespoon peanut oil; 2 tablespoon sunflower oil; 1 teaspoon mustard; 2 tablespoon fresh coriander

Ingredients

200 gram salmon fillet
200 milliliters fish stock
2 sheet filo pastry
50 gram butter
100 gram smoked salmon

1 little Red onion
2 tablespoon peanut oil
2 tablespoon sunflower oil
1 teaspoon mustard
2 tablespoon fresh coriander

Directions

Preheat the oven to 200 ° C. Poach the salmon fillet in the hot fish broth for 5-7 minutes. Drain well, pat dry and divide into small pieces.
Cut the dough into 8 squares. Brush the squares on both sides with butter and place them diagonally stacked in 4 cavities of the muffin mold or in the tartlets. Bake the dough bottoms light brown and crispy in the center of the oven for about 12 minutes.
Mix the smoked salmon and poached salmon fillet with the onion, oil, mustard and half of the coriander.
Flip the cake bottom out of the molds, spread the salmon mixture over it and garnish with the remaining coriander.