|Puff pastry||1⁄2 Pound, thawed (Fresh Or Frozen)|
|Salmon||1⁄4 Pound, canned (100 Grams)|
|Butter||1 Ounce (25 Grams)|
|Flour||2 Ounce (50 Grams)|
|Milk||1 Pint (300 Milliliter)|
|Egg yolk||1 , beaten|
1 Preheat the oven to 220Â°C, 425Â°F, gas 7.
On a floured board, roll out the puff pastry to 3 mm (i in) thick and cut it into tri- angles with sides about 10 cm (4 in) long.
2 Drain the juice from the canned salmon and reserve it.
Remove any skin or bone from the salmon and crush it with a fork.
3 Make a thick white sauce by melting the butter in a saucepan and stirring in the flour.
Cook for a minute, then gradually stir in the salmon liquor and enough milk to form a very thick, smooth sauce.
Season to taste with salt and pepper.
Beat in the salmon meat.
4 Spoon a little of the mixture into the middle of each pastry triangle.
Roll up the triangles, starting from a straight side and rolling towards the opposite point, completely enclosing the salmon filling.
5 Twist each piece into a crescent shape and brush the top with beaten egg.
Place the croissants on a greased baking (cookie) sheet and bake for 15-20 minutes until golden-brown on top.
Serve hot or cold.
Tip: For an alternative fish filling: with a fork, mash the drained fish from 1 or 2 large cans of sardines with 15-30 ml (1-2 tablespoons) tomato ketchup (catsup).
Season with cayenne pepper.
Add a few crushed anchovy fillets if wished.