Easy Dishes Recipes - Small Salmon Puffs with Sesame Recipe

Ingredients

• 1 package frozen puff pastry sheets

• 150 g/5 oz raw salmon fillet, skinned

• 100 g/31/2 oz marinated salmon (refer recipe)

• 1/2 cucumber

• 1 small bunch of radishes

• 150 ml/1/4 pint crème fraiche

• Juice of 1/2 lemon

• Salt

• Sugar

• Freshly ground white pepper

• 1 egg yolk

• 2 tablespoons sesame seeds

Makes 8 triangles or 16 croissants

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Method:

1. Defrost the puff pastry. Preheat the oven to 190°C (375°F), Gas Mark 5.

2. Cut the salmon fillet and marinated salmon into small cubes. Rinse the cucumber, cut in half and remove the seeds. Dice the cucumber and radishes.

3. Mix the salmon, cucumber and radishes with the crème fraiche. Season with lemon juice, salt, sugar and a pinch of white pepper.

4. Cut the puff pastry sheets in half. Place 1 tablespoon of salmon mixture onto each piece of pastry, brush some egg yolk over the edges and fold into a triangle. If wished, crimp the edges with a fork.

5. Brush some egg yolk over the triangles, sprinkle with sesame seeds and place on a baking sheet lined with baking parchment.

6. Bake in the preheated oven for 12-15 minutes until golden brown. The puffs taste best if served lukewarm.

Note: Small croissants can easily be formed from puff pastry sheets. Cut the pastry sheets into 4 equally-sized triangles, place 1 tablespoon of the salmon mixture on each triangle and then roll into croissant shape. Small salmon croissants, served with cocktail or herb sauce, are perennial favorites at cocktail parties.