Ingredients (for 6 puff pastry)
1 rectangular puff pastry
200 g salmon (fresh or smoked, sliced)
100 g fresh cheese (such as Philadelphia or equivalent)
1 tablespoon dill or chives, chopped
1 egg, for browning
Salt and pepper, to taste
Method
Make the dough
Preheat the oven to 200°C (fan assisted).
Unroll the puff pastry on a lightly floured work surface.
Using a knife or pastry wheel, cut the dough into six equal squares.
Make the filling
In a bowl, mix the cream cheese with the dill or chives.
Season with a pinch of salt and pepper.
Spread a spoonful of this mixture in the centre of each square of pastry.
Place a piece of salmon (about 30-35 g) on top of the cheese.
Form the puff pastry
Fold the four corners of each square towards the centre to form a parcel.
For a decorative finish, make a few decorative slits on the top to allow steam to escape during baking
Apply the browning
Beat the egg in a small bowl, then use a pastry brush to lightly brush the top of the puff pastry.
Bake the puff pastry
Place the puff pastry on a baking sheet lined with baking paper.
Bake for 15-20 minutes, until golden and slightly puffed.
Tips and Variations
Topping variation: Try this recipe with smoked trout or replace the cream cheese with goat’s cheese.
For a more intense flavour: add grated lemon zest to the cheese mixture.
Accompaniment: Serve with a small green salad or a yogurt and dill dressing.
