Smoked Salmon Boats

Heap the flour on the work surface forming a well, sprinkle it with salt, then place the soft butter cut into pieces and the egg yolk in the center

Begin to work the ingredients together with your fingertips, then pour half a glass of cold water into the dough and continue working until you obtain a homogeneous dough

Form a dough, wrap it in greaseproof paper and place it in the refrigerator for 1 hour

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

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

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

Bake at 180°C 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 together with the whipped cream

Season the cream with a dash of Worcester sauce, lemon juice, a pinch of salt and a pinch of pepper; then put it into a piping bag fitted with a star tip and pipe it into the boats in a cannoli shape