Cooking Instructions
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Step 1
Mix the
Cream Cheese (100 g)
,
Zitronenabrieb (1/2)
, and
Chilipulver (1 pinch)
together. Remove the
Dill (1 bunch)
fronds from their stems.
Step 2
Spread the cream cheese mixture over the sheet of
Rauchlachs (200 g)
, leaving a 2 cm border free down the length of the dough. Lay the slices of
Puff Pastry (1 Rolle)
on top and sprinkle the dill all over. Brush the uncovered edge of the dough with a little water, roll up the dough from the other long side and press down the edge of the dough to seal it. Cut the roll into 2 cm thick slices.
Step 3
Place the salmon swirls on a lined baking tray and put it into the cold cooking space. Bake.
Step 4
Professional baking puff pastry 200°C for 30 Mins
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