Cream Cheese Salmon Tartlets

For the cream cheese salmon tartlets, preheat oven to 180°C. Wash the fresh spinach or defrost the frozen spinach. Cut the onion into fine rings and sauté together with the spinach in a pan. In the meantime, cut the salmon slices into fine strips and mix them with the bresso with herbs de Provence in a bowl. Fold in the spinach and onion mixture as well as the beaten yolk. Season with a little lemon juice, the pressed garlic and the freshly ground pepper. Roll out the puff pastry and cut out circles about 10 cm in diameter. Spread them with the cream cheese-spinach-salmon mixture. Leave about 1/2 cm free at the edge. Sprinkle the tartes with pine nuts and bake on medium heat for about 15-20 minutes until golden brown. Enjoy the cream cheese-salmon tartlets with a mixed salad or as a fine snack with a glass of wine.

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