Puff pastry with smoked sea bass and preserved mustard seeds

Fingerfood, !D Magazine


For 50 servings

Crispy puff pastry

1 packet of puff pastry

1 egg yolk


50 g mustard seeds

50 ml sushi vinegar

75 ml dashi

50 sprigs of dill

50 g preserved pumpkin

Smoked sea bass

5 sea bass fillets without skin

1 l water

80 g salt

10 g smoking chips



Separate the frozen slices of puff pastry and remove the sheets of paper between them.

Coat one side with egg yolk and place the slices back on each other so that they once again form a single block. Freeze them slightly, then cut slices from the block using a ruler and a sharp knife.

Place the slices on a baking sheet and brush lightly with egg yolk. Sprinkle with salt. Bake in the oven at 200°C for 6-8 minutes. Store in a well-sealed container.

Pickle the sea bass fillets for 30 minutes in salt water. Pat them nice and dry and smoke the fillets using an electric smoke tube for 30 minutes.


Cook the mustard seeds in the sushi vinegar and dashi until soft.

Season with salt and leave to cool.

Cut the sea bass into small pieces and place on the puff pastry.

Finish with the pumpkin, mustard seeds and sprigs of dill.