Puff pastry of scallops with salmon
Ingredients :
Puff pastry
Smoked salmon
Scallop muslin
Wakame

Scallop mousseline:
Finely slice shallots and brown them in butter
Deglaze with white wine
Reduce to dry
Add the heavy cream
Salt and pepper
Bring the sauce to a gentle simmer and reduce by half (Do not boil)
Add your previously mixed scallops
Simmer for about 2 minutes no more

Puff pastry:
Cut out 4 rectangles of puff pastry and brush them with beaten egg.
Bake them in the oven previously heated to 200ºC for 15 minutes.
Let them cool

To draw up :
On a rectangle of puff pastry
Add the scallop muslin with a pocket
Cover with another rectangle of puff pastry
Add your rose-shaped salmon
Sprinkle with Wakamé twig