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Mini salmon & dill puffs

Mini salmon & dill puffs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 24 - 30

Ideal for a crowd and perfect for preparing ahead, these little pastry bites make a stylish canapé

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal102
fat8g
saturates4g
carbs5g
sugars0g
fibre0g
protein3g
low insalt0.26g
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Ingredients

  • 185g pack poached salmon fillets
  • 200g full-fat soft cheese
  • small handful chopped dill
  • 375g sheet puff pastry
  • 1 eggs , beaten

Method

  • STEP 1

    In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.

  • STEP 2

    Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.

RECIPE TIPS
FREEZING

This canapé can be frozen for up to 3 months. If you're short on baking trays, then once the canapés are frozen solid, transfer them to freezer bags. Make sure they are well wrapped or sealed to preserve them properly. Label everything clearly to remind yourself what you've frozen.

Goes well with

Recipe from Good Food magazine, November 2010

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A star rating of 5 out of 5.5 ratings
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