Smoked Salmon and Dill Palmiers
Smoked Salmon and Dill Palmiers. A great, prepare ahead appetiser (appetizer) that is simple to make and tastes sensational.
Claire | Sprinkles and Sprouts
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sheets puff pastry
small bunch fresh dill
Remove the pastry from the freezer and allow to thaw slightly.
Spread the cream cheese in a thin even layer over both sheets of pastry.
Lay the smoked salmon over the pastry ensuring you have covered it evenly.
Use scissors to snip the dill up and sprinkle it over the smoked salmon.
With a small knife carefully mark the centre of your pastry with a small dent (do not cut through the pastry) This is your half way point.
Tightly roll up one side of the pastry until you reach the half way mark.
Repeat with the other side.
Brush the log with the egg wash.
Slice into 1cm-thick pieces and place onto a baking sheet lined with cooking paper.
Chill until ready to bake, (See notes for freezing options)
Heat oven to 200ºC/180ºC fan forced/Gas mark 6.
Bake for 20 mins until they are golden brown.
Allow to cool on a rack before serving. Glass of champers - optional but recommended ;-)
After cutting, freeze on a tray until solid. Transfer to a tupperware container and keep for up to 2 months.
To bake from frozen cook at 200ºC for 25 minutes.
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Recipe from Claire at Sprinkles and Sprouts xx