Steam the artichokes hearts for 10 minutes, cool and slice them into strips. Put the Montasio PDO, the sliced artichokes, the parmesan in a mixing bowl and add salt and pepper. Roll out the puff pastry and cut into ten regular rectangles. Lay 80 g of the mixture at the centre of the rectangles, brush the edge of the dough with beaten egg and close in chest or pyramid shape. Brush the top part of the chests with beaten egg. Arrange the chests on baking trays covered with baking paper and bake in the oven preheated at 180°C for 25 minutes.
Get the salmon side, and remove the fishbones. Ad the coarse salt, sugar, roughly chopped dill and orange and lemon peel cut into julienne strips. Place the salmon in a baking pan, cover it with the salt and sugar mixture and set aside in the fridge to marinate for 12 hours. Once marinated, take the salmon, rinse it under cold running water, dry with absorbent paper. Dice the salmon into half a centimetre cubes, garnish it with a drizzle of extra virgin olive oil and place it in finger food bowls. 
Clean the shallots and chop finely. Sauté the shallots in a large pan, add Soave white wine and reduce it by 1/3. At this point, add the cream and boil to the desired density adding salt just before turning off the heat.
Take a round dish and arrange the chest at the bottom, and the bowl of salmon at the top with new baby salad underneath and season with white wine sauce and pink peppercorns. 

Preparation time: 45 min

Cooking time: 30 min