Stuffed Christmas tree with tolle and salmon


  • 3 puff pastry rounded rolls
  • 3 eggs
  • 150 g of salmon slices
  • 300 g of Dimarino tolle in oil
  • Dimarino extra virgin olive oil
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Roll out lightly the pastry and, with a knife, carve the shape of a tree (a triangle with a rectangle base to make the trunk).

In a bowl pour the tolle drained from the oil and cut into little pieces, add the chopped salmon, the beated eggs, a little extra virgin olive oil and some salt. Mix well everything.

Cover a baking tray with some grease-proof paper and put inside the first puff pastry tree, spread on the entire surface half of the mixture previously obtained, cover with the second tree and spread the remaining part of the stuffing. Cover with the last pastry tree.

With a knife carve horizontal cuts to make the branches tree, making strips of about 1,5 cm on the whole length of the triangle, to make this operation it is important to take care to leave the center (trunk) intact, without incisions. Do this until the end of the triangle, twist every branch on itself to form pinwheels, close the two edges of pastry touching each other.

Brush the tree with a egg yolk and bake at 200 ° for 30 minutes.

Let it cool and serve on Christmas day as a starter.

Merry Christmas to everyone!