• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set aside.

PUFF PASTRY PREPARATION

• Place the smoked salmon in your Eco-chop, give it about 5-7 pulls. Then, add the ricotta cheese, dill and lemon juice. Give it another 5-7 pulls (until all combined).
• In a mixing bowl, add your smoked salmon mixture, season with Salt and Pepper (to taste) and the Gruyère cheese. Mix well with your spatula.
• Brush your smoked salmon preparation directly on your puff pastry sheet placed on your Large Bonmat.
• Roll each side towards the middle until they meet. Slice them into 9 pieces. Make a small incision to the side and open them up into a butterfly shape. Refrigerate for 30 minutes. IMPORTANT: Do not skip this step as you will get a fluffy puff pastry when baked.

BAKE!

• Preheat oven at 400F/200C.
• Take your Bonmat™ out of the fridge. Whisk the egg yolk and brush it on top of your puff pastry. Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your bake from 12min).
• Once your Smoked Salmon & Dill Puff Pastry is out of the oven, let it cool down for about 10 minutes. Slide it onto your service plate. Enjoy & Bon Appétit!