Puree salmon with sour cream, salt and pepper in a cutter. Blanch nice lettuce leaves briefly in boiling water, drain well, flatten center ribs with a scoop. Lay out the cookies and season. Place a lettuce leaf on each, spread the salmon puree on top. Roll the cookies into roulades and secure with toothpicks.
Fry the meat birds very briefly on all sides in hot butter, immediately remove from the frying pan and cool.
Roll out the dough thinly, cut into rectangles and wrap the meat birds individually in it. Brush with beaten egg yolk. Bake in the 220 °C oven for 20 minutes, just until the dough is brown.
In the meantime, for the sauce, boil the fish stock with Noilly Prat to one dl of liquid. Add sour cream and gently bubble until sauce thickens. Finely chop the chives and add them, season the sauce. Serve with meat birds cut into thick rounds. Vegetables go well with it.
Our tip: Always use fresh chives if possible!
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