For the filling

Method
Using round cutters, fashion 4 each - 6 inch rounds from puff pastry dough sheet(s). Brush puff pastry rounds with beaten egg. Using a 4 inch round cutter, make a deep impression centered on the puff pastry rounds. Place in preheated oven at 400 degrees F and bake until golden brown, approximately 10 minutes. Remove and cool. When cool, cut out centers of each pastry round using center impression as a guide. This will form pockets to hold egg filling.

Heat oil in a non-stick omelet or egg pan. Sauté tomato, asparagus and green onions briefly. Stir in eggs and smoked salmon, cook until set.

Place pastry bouchees on warm serving plates. Portion egg/salmon mixture into each of the bouchees. Top with shredded cheeses and minced chives.

Makes 4 servings

Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.