Salar Flaky Smoked Salmon Puff Pastry Rolls
recipe by Tom Hearne, Bath
Ingredients:
200g Flaky Smoked Salmon
4 tablespoons double cream
lemon juice
black pepper
250g packet of ready-made puff pastry
1 egg beaten
Method:
Mash the Flaky Smoked Salmon, adding the cream, a few drops of lemon juice and a good twist of black pepper (the mixture should be soft but reasonably firm enough to hold together when warm).
Roll out the pastry until about 4 mm thick (you will need a piece about 30cm x 15 cm).
Place the prepared Flaky Smoked Salmon down the middle of the pastry, lengthways, and roll the pastry round the salmon, pinching the top to seal. Brush with egg and bake in a hot oven for about 15 minutes until golden brown and puffed up.
Salar Flaky Smoked Salmon Puff Pastry Rolls taste best when warm, but may be cooked in advance and re-heated when required.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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