Small Coulibiacs of Salmon

Ingredients

• plain
• escalopes of salmon
• the elements given for Coulibiac de Saumon A
• egg

Instructions

1. Cut plain, firm brioche dough, or puff-pastry trimmings, into fluted rounds 12 centimetres in diameter.
2. Garnish each round with an escalope of salmon and the elements given for Coulibiac de Saumon A.
3. Close them like a Russian pâté, with the seam on top and in the middle.
4. If made of brioche dough, let the dough ferment for a quarter of an hour and proceed as in formula A; if made of puff-pastry trimmings, egg-wash them.
5. Bake in a moderate oven, allowing 18 minutes.