Recipe for Puff Pastry Braid with Salmon and Vegetables

Sauté the salmon fillet in a little olive oil, remove the skin if necessary, and add the diced onion and garlic clove. Sauté everything while gently breaking up the salmon. Season with a little salt, pepper, and parsley.

Preheat the oven to 200°C, using convection heat if possible. Grate the zucchini and the carrot and add them to the salmon, cooking over low heat, stirring occasionally.

Roll out the puff pastry on a baking sheet, cut fringes on both sides of the pastry while leaving a large fringe in the middle, pour in the filling, place the squares of spreadable cheese by breaking them into small pieces, and sprinkle with grated cheese. Close by bringing each fringe over the filling, in a braiding style.

To finish, seal the ends well, mix an egg yolk with a little milk and brush it over the braid. Bake for about 25 minutes. Enjoy your meal!