Little Puff Pastry Salmon Pots

Remove the skin off the salmon and cut fillets in two. Set aside.

Prepare the bechamel: in a pan over medium low heat, melt butter. Add flour and mix. Remove from the heat, add milk a little at a time, mixing each time to incorporate milk. Put back on the fire and cook approximately 5-10 minutes until it thickens. Add lemon juice, dill, salt, pepper and mix. Set aside.

Make 4 circles on the puff pastry, 1/3 inch wider than the diameter of the bowl.

In the bowl, put down one piece of salmon, cover with 1/4 of the bechamel sauce. Cover with the puff pastry circle on the top of the bowl and press on the edge to seal the dough. Repeat with the 3 other bowls.

Put in the oven for 15 minutes at 200°C (400°F), or until the dough is golden.

Serve with rice or salad.