Salmon Tartlets

Preparation:

Preparation: Sift the flour on the table top. Make a hole in the center of the pile and put salt, sugar and the sifted yeast in it, mix well and add the egg and milk. Work the ingredients, incorporating part of the flour, to form a thick dough, then add the butter cut into small pieces. Incorporate the remaining flour and quickly mix everything with your hands, until you get a smooth dough. Roll out the dough with a rolling pin into a 3 mm thick sheet and cut out 9 cm diameter discs with a floured mold or glass. Place the disks in aluminum trays with a diameter of 9 cm, pressing the edge of the disks against the walls. Pierce the bottom of the pastry with a fork so that no air bubbles form. Bake in the middle part of the preheated oven at 200-210 degrees for about 15 minutes. Distribute the Russian salad among the cooled tartlets and complete with the salmon and parsley.