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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This afternoon I attempted on making gravlax and ended up having leftovers after trimming the salmon fillet. If you want to serve this as an appetizer than 6 servings is right. But this could be a very nice meal for two with a green salad on the side too. Read more . Note: My lime was extremely juicy and I squeeeeezed it all ;) The filling ended up being a little bit on the acid side... maybe... you might want to cut on the lime juice and adapt it to your taste. Ingredients:
5 oz. salmon fillet, cut into 1/4 inch cubes |
1/3 cup smoked salmon, finely chopped |
3 tbsp chopped dill |
juice of half a lime |
1 tbsp horseradish |
2 tbsp cream |
1 puff pastry sheet, store bought |
pinch salt if you think it is necessary - i didn't use salt because i found my smoked salmon salty enough to season the filling |
Directions:
1. Preheat the oven to 350F/170C.
2. In a bowl using a spoon mix the 2 salmons, dill, horseradish, lime juice and cream. See Photo
3. Place the puff pastry sheet on a board and cut squares with a sharp knife. See Photo
4. Take about 1 to 2 tbsp of salmon mix and place it in the middle of the square. Fold it to close and press around to close.
5. Make an egg wash with 1 egg yolk and 1 tsp of water. With the back of a knife draw lines on the pastry and then brush it with the egg wash. See Photo
6. Put the cakes in the oven until golden. It should take about 20 minutes or so.
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