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Smoked salmon gallette

Our recipe serves four.

4 rolled out puff pastry discs (about 3.5 inches)
4 slices of smoked salmon
2 tsp tomato puree
50 g Brie
100 g dressed salad leaves
4 tsp Crème fraiche
20 g toasted pine nuts

Method

1. Thinly spread discs with tomato puree not covering the edge.

2. Place smoked salmon covering the tomato puree, top with one square of brie.

3. Place in the oven at 175 degrees celcius for approximately 12 minutes.

4. Place on dressed salad leaves, quenelle of crème fraiche and toasted pine nuts.

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