Smoked Trout with Artichokes in Puff Pastry

For the smoked trout with artichokes in puff pastry, first preheat the oven to 180 degrees. Drain the artichokes, pat dry and cut into 5 mm slices.

Place the artichoke slices on one half of the sheet of puff pastry. Leave 1 cm space around the edges. Place the trout fillet on top of the artichokes and cover again with a layer of artichokes.

Fold over the other half and press down on the edges. Whisk the egg and brush the puff pastry and bake in the preheated oven for 20 minutes.

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