Bouchées à la Hollandaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- puff pastry shells
- smoked salmon
- hollandaise sauce (sauce Hollandaise)
- 1 per bouchée oyster
Instructions
- Prepare oval puff pastry shells. Poach diced smoked salmon and bind it with hollandaise sauce (sauce Hollandaise). Fill each pastry shell with the salmon mixture. Top each bouchée with a single poached and trimmed oyster.