Apéro Carrots with Salmon Mousse for the Easter Brunch

Cut the butter into small cubes and put it together with the White flour into a Bowl. Rub everything together with your hands until the butter is no longer visible. Then add the salt and finally the cold water. Knead everything into a smooth dough, wrap it in cling film and let it rest in the fridge for one hour.

After one hour, take the dough out of the fridge. Roll it out to a thickness of 3 mm using a little flour, the Rolling pin and two rolling guides. Then cut the dough into even strips about 1 cm wide with the Dough divider.

Preheat your oven to 180 °C fan. Now you need 24 mini cornets: brush each one with soft butter using a silicone brush — alternatively, you can use Non-stick spray.

Start rolling up a single dough strip from the very bottom tip. Don't roll it all the way to the top, but leave a margin of 3–5 mm free — this makes the cornet easier to release after baking. If your dough strip is too long, cut off the end. Place the finished cornet on a Baking tray lined with baking paper, making sure the end of the dough always sits underneath.

Once all the cornets are done, make the egg wash: pass one egg yolk and half a beaten egg through a Sieve, add a pinch of salt and sugar and mix well. Brush each cornet with it — then repeat the process a second time. This gives a beautifully glossy surface and a rich colour in the end. Finally, sprinkle all the cornets with a little white sesame.

Bake the cornets at 180 °C fan for about 20–25 minutes until nicely golden brown. Then let the «carrots» cool for 10 minutes — afterwards you can release the metal cornet in the middle.

While the «carrots» bake or cool, make the filling. For the salmon mousse, cut the half onion into small pieces and put it into a blender together with the salmon. Blend the two, then add Philadelphia, salt, pepper, a little dill and lemon juice. Blend everything again well until a homogeneous salmon mousse forms. Fill it into a Piping bag with a 10 mm Round piping nozzle and place it in the fridge until you continue.

Now fill each individual «carrot» with the salmon mousse — or alternatively with the tomato mousse.

For the green finish, stick a sprig of fresh dill into each «carrot». If you use the tomato mousse, a sprig of fresh parsley works better than dill. And your salmon carrots are ready for the Easter brunch.