4 squares of puff pastry
150 to 200 g of smoked trout
1 small heart of celery-slice
25 cl liquid cream
1 Preheat the oven to 210 ° C (th.7).
2 Place the puff pastry squares on a baking sheet, stick the center of each of them with a few fork strokes,
3 put in the oven and let cook 8 to 10 min until the dough is golden brown.
4 Remove from the oven and reserve (without turning off the oven).
5 Pour the cream into a bowl, add the grated lemon rind, salt, pepper and mix.
6 Cut the smoked trout into strips.
7 Just before serving, spread the trout and celery strips over the cooked dough squares.
8 Add the cream, pepper, put in the oven, let heat for 2 to 3 min, then serve.