These are brick pastry sheets with white butter sauce, a slice of salmon, some shrimps and some candied tomatoes. Really simple and excellent as an appetizer and you can prepare them in advance!
For the white butter sauce, there are very good dehydrated ones, but otherwise the recipe on le meilleur du chef is very good.
For the candied tomatoes: take firm tomatoes, let them marinate for a few hours in oil, herbs de Provence, salt, sugar, and a little garlic if you like. Spread them on parchment paper and cook them in the oven at 150°C for an hour.
To make the puff pastry it’s very simple: put a little sauce at the bottom of the sheet of brick pastry, a slice of salmon, some shrimps and some tomatoes. Put a spoonful of sauce and close the sheet. With a brush, brush with melted butter or white butter sauce and let cook for 10 to 15 minutes at 180°C.