Mini Puff Pastry Christmas Tree & Star Shell Japanese Style

Preparation

1. 1

   Start by preparing the salmon gravlax tartare by mixing coarse salt, timut pepper and sugar. Then place the salmon in the fridge for 6 hours in the mixture. Then desalt with clear water. Finally, cut the salmon into cubes of about 5 mm.

2. 2

   To make the raw dill cream, whip the cream in a food processor, then add the chopped dill and season with salt and pepper. Then put in a piping bag with a smooth tip.

3. 3

   To assemble, garnish the puff pastry bases with the dill cream. Then add the salmon tartare, zest a lime, then add the black sesame and the nori seaweed previously cut. Finally, finish with the rose petals.