Salmon & herb "sausage rolls"


Salmon & herb
Salmon & herb "sausage rolls".
Salmon & herb "sausage rolls"

Makes 16

4 x 220g fillets, skinned and pin boned, cut in half lengthways
2 x 375g packs ready rolled puff pastry
1 egg, beaten
100g Country Life butter, softened
2 tbsp dill, finely chopped
2 tbsp flat leaf parsley, chopped
zest of 1 lemon
1 tbsp poppy seeds
salt and pepper

Preheat oven to 200C/400F/gas mark 6. Mix the butter, herbs and zest and season. Cut each roll of pastry in half down the middle. Spread a tbsp of butter across the pastry, leaving a 1cm space each side. Place the salmon in the middle and glaze edges with egg. Wrap each side of pastry over the salmon to seal. Place on greaseproof paper and chill in the freezer for 10 minutes. Repeat until all the salmon has been used. Once chilled, glaze each roll with egg. Trim and cut into four. Sprinkle with poppy seeds and bake for 20 minutes until golden.

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