Yummy: mouthfuls of salmon for a healthy happy hour.
Preparation: 30 min
Cooking: 15 min
For 4 persons
Cut small circles in the short pasty.
Shape into corollas and cook for 10 to 12 minutes at 180°C.
Make the whipped cream rise by adding 1/2 lemon and 1 table spoon of chiseled aniseed.
Cut the salmon into thin strips.
Place a nut of Chantilly cream in each mouthful, add a few strips of salmon and chiseled chervil.
Sprinkle with ground pepper.