Recipe detail

Pastry Puff pastry tarts with salmon

8. 4. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: German

Program steps

  • Preheating:
  • 200 °C

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Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 180 °C
ventilator icon 70 %
ventilator icon 
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 190 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 12

Name Value Unit
puff pastry 2 pcs
smoked salmon 200 g
sour cream 18% 200 g
cloves garlic, finely chopped 4 pcs
plain wheat flour 2 pcs
chicken eggs 3 pcs
onion 3 pcs
leek 2 pcs
full cabbage leaves, cleaned 1 pcs
salt 1 g
ground black pepper, ground 1 pcs
nutmeg 1 pcs
gouda cheese 250 g
butter 100 g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 191.8 kJ
Carbohydrate 0.9 g
Fat 16.7 g
Protein 9.5 g
Water 0 g


First cut the onions and leeks into fine rings and finely grate the garlic. Sweat the onions in a little butter until translucent, add the leek and continue to sauté until the consistency is nice and soft. Salt the mixture only lightly (the salmon brings extra salt), pepper and season with nutmeg.
Mix the sour cream with the flour and two eggs and 200g grated cheese. Cut the salmon into small pieces, cut the spring onions into rings and then mix this with the cream mixture. Add the leek and onion mixture, mix everything well and season again if necessary.
Cut small squares out of the puff pastry, place them in molds and fill them with the mixture, then press down lightly on top. Brush with the yolk of the remaining ice cream and sprinkle with the remaining cheese. Then bake as instructed.