• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
• Preheat oven to 375F/190C.

NEW YEAR APPETIZER PREPARATION

• First roll the puff pastry directly onto your workstation. Use a stencil to cut two sets of 2 | 0 | 2 | 4. Refrigerate while preparing the smoked salmon stuffing.
  2 Puff pastry sheets
  
• Add the smoked salmon, ricotta cheese, lemon juice and dill to the blender. Mix under "Chop Mode" or until desired consistency.
  
• Transfer to a mixing bowl, add the shredded cheese and season with salt and pepper.
  
• Take the puff pastry out of the fridge and arrange one set of 2 | 0 | 2 | 4 directly onto your Large Bonmat.
• Scoop the smoked salmon preparation onto each number leaving a 1/3 inch | 1 cm border. Then, brush the border with a beaten egg.
  
• Place the top puff pastry on top of the smoke salmon gently sealing the sides. Brush the top with the beaten egg.
  

BAKE!

• Bake for 15 minutes at 375F/190C. (Every oven heats differently, monitor your puff pastry from 12 minutes). It is ready when the pastry has puffed and is golden. NOTE: Time may differ depending on the size of your number.
  
• Once your Festive Italian Herbs Potato Gratin is out of the oven, let it cool down for about 15 minutes: This will allow the cheese to settle. When ready, serve it with your favorite main course. Bon Appétit & Happy Holidays!