Salmon boats

Preparation:

Preparation: Arrange the flour on a pastry board, sprinkle with salt, then put the soft butter into small pieces and the egg yolk in the middle. Begin to mix the ingredients with your fingertips, then pour half a glass of cold water into the mixture and continue to work until you have obtained a homogeneous paste. With this form a loaf, wrap it in greaseproof paper and put it in the refrigerator, leaving it there for 1 hour. Then take the dough again and roll it out with a rolling pin on a lightly floured work surface into a sheet of about 3 mm. Lift the dough with a rolling pin and place it on top of the boat-shaped moulds, which you have previously greased with butter. Then cut the dough into the shape of boats, passing the rolling pin over them; then gently press it inside 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. In the meantime, pass the salmon through a vegetable mill whipped with the finest disc, collecting it in a bowl. Cream the butter and add it to the salmon together with the whipped cream. Flavor the cream with a splash 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 squeeze it into a cannoli inside the boats.