PREPARATION

Cut half of your «Sélection» endives in julienne. Braise them for 5 minutes in a nut of butter.
Drain the excess water well and mix with the cream and mustard the old-fashioned way. Salt very lightly.

Preheat your oven to 200°. br> Place 4 squares of puff pastry in an oven dish and on parchment paper. Spread the endive mixture, lightly salted salmon cobblestones and small pieces of smoked salmon.
Brush the edges of the dough with the beaten egg yolk and cover with the last 4 squares of puff pastry.
Press the edges tightly and weld them with a fork.
Pass all the slippers to egg yolk.
Make a small central fireplace and put them in the oven.

Cook for 15 to 20 minutes.

Serve very hot.
Serve with endive salad with rapeseed oil and cider vinegar.