Salmon Boats

Place the flour in a mound on the work surface, sprinkle it with salt, then put the softened butter in pieces and the egg yolk in the center

Start mixing the ingredients with your fingertips, then pour half a glass of cold water into the dough and continue working until you have obtained a homogeneous dough

Form a dough ball with this, wrap it in wax paper, and place it in the refrigerator for 1 hour

Then take the dough and roll it out with a rolling pin on a lightly floured work surface into a sheet about 3 mm thick

Lift the sheet with the rolling pin and place it over the boat molds that you have previously greased with butter

Then cut the dough into the shape of the boats by rolling the pin over it; then gently press it into the molds and cover it with a piece of aluminum foil on which you will place a handful of dried beans

Bake at 180 degrees for 15 minutes

Meanwhile, pass the salmon through a food mill fitted with the finest disc, collecting it in a bowl

Cream the butter and incorporate it into the salmon along with the whipped cream

Season the cream with a dash of Worcester, lemon juice, a pinch of salt, and a pinch of pepper; then put it in a pastry bag with a star nozzle and pipe it into the boats