Puff pastry stars with black radish, taramas and salmon eggs

Name: Puff pastry stars with black radish, taramas and salmon eggs
Cook time: 50 min
Total time: 50 min
Yield: 18
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 1 Egg yolk (size M); 2 TEASPOONS Poppy seed; 1 (approx. 450 g) black radish; 18 Tsp (approx. 120 g) Tarama (cod roe); 1 jar (50 g) Salmon caviar; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 18

3 discs (à 75 g) deep-frozen puff pastry
1 Egg yolk (size M)
2 TEASPOONS Poppy seed
1 (approx. 450 g) black radish
18 Tsp (approx. 120 g) Tarama (cod roe)
1 jar (50 g) Salmon caviar
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost on the floured work surface for about 15 minutes. Cut out 18 stars with a cookie cutter (approx. 4.5 cm Ø). Place on a baking tray lined with baking paper.
2
Mix egg yolk with 1 tablespoon of water. Brush stars with it. Sprinkle with poppy seeds. Slide the tray onto the middle rail of the preheated oven (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer).
3
Push a second baking tray tightly over it. Bake the stars for about 18 minutes until golden brown, remove them and let them cool down on a cake rack.
4
In the meantime peel and wash the radish and slice off 18 thin slices. Use a cookie cutter (4.5 cm Ø) to cut out 18 stars from the radish slices. Use the rest of the radish for other purposes.
5
Cut the puff pastry stars in half horizontally. Cover a star underside with a slice of radish and spread with 1 tsp. tarama. Spread 1/2 tsp caviar on top. Place the top side of the star on top. Do the same with the remaining stars.