Smoked Salmon Palmiers

These savoury palmiers are a doddle to make if you use ready rolled puff pastry and you can make a lot very easily, so they are great for serving to small or large numbers.

Ingredients - makes approximately 20

1/2 piece of ready rolled puff pastry sheet (160g approx)

50g smoked salmon

2 tbsp cream cheese

Zest of one lemon or one small preserved lemon (flesh scooped out and rind finely chopped)

1 tsp fennel seeds

1 egg, beaten

Salt and black pepper

Method

Lay the pastry on floured board with the longer side of the pastry parallel to you.

Spread the cream cheese evenly over the pastry, followed by the smoked salmon (it won’t completely cover, but ensure it goes completely across the top and bottom of the pastry.

Sprinkle the lemon zest or preserved lemon evenly and season well with black pepper.

Neatly roll up each side towards the middle, brushing the roll with beaten egg and sprinkling with fennel seeds as you go.

Place the roll on parchment paper and wrap and chill for at least half an hour, but overnight is fine too or put in the freezer.

When ready to cook, heat the oven to 190°c (170°c fan).

Cut 1cm slices and place them on a baking sheet (discard the two ends).

Cook for 10-12 minutes until the pastry has turned golden brown. If cooking from frozen, allow an extra 5 minutes.

Sprinkle with a little salt and serve hot. They can also be served cold.

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