Preheat the oven to 200ºC.
Cut or cut each slice of puff pastry into a big heart. Put the hearts on the baking sheet, brush them with egg and bake in the oven in about 20 minutes until golden brown and crunchy.
Heat the (hot) smoked salmon in a frying pan with lid and remove the salmon meat.
Heat the saffron sauce to a low setting and, if necessary, frothy with a hand blender.
Place a puff pastry heart on each (pre-heated) plate and spread pieces of salmon over it. Drape a few slices of zucchini loosely. Place the other puff pastry hearts on top and pour a stream of saffron sauce around the tompouces.
Blogs that might be interesting
25 minAppetizerCherry tomatoes, olive oil, balsamic vinegar, mini-balls of mozzarella, trottole, watercress,trottole with tomatoes and mozzarella
35 minSmall dishorange, cane sugar, White wine vinegar, cider vinegar, Red pepper, saffron,spicy orange chutney
30 minAppetizerpuff pastry, mature cheese, olive oil, onion, curry powder, ginger powder (djahé), root, vegetable stock of tablet, creme fraiche,carrot soup with sticks
15 minLunchoil, spring / forest onion, Red pepper, chicken bouillon, chicken broth tablet, lime, instant noodles, Thai fish sauce, fresh spinach, pink shrimp,soup with shrimp and lime