Recipe for puff pastry shells with salmon.

Roll out the dough and cut circles of about 7-8 cm using a cookie cutter. Fold the top part very slightly (see photo) and make fan-like slits with a knife. Brush with a little egg yolk. Do not use too much to avoid preventing the dough from rising. Bake for 12-15 minutes in a preheated oven at 200 °C. Let cool slightly then place on a rack.

Cook the eggs for 4 minutes in a pot of boiling water. Immerse them in a bowl of ice water and let them cool; this will make it easier to peel them. Season with salt and pepper. Peel the eggs and rinse them under water to remove any small pieces of shell.

To finish, gently open the pastries and fill them with a generous teaspoon of salmon rillettes, then place a quail egg on top. Arrange on a serving platter and enjoy quickly.