Name: Festive Salmon Garland
Ingredients: 300 g Cream cheese; 75 g Watercress or baby spinach leaves; Zest and juice of one lemon; 2 Cloves garlic; crushed; 600 g Fresh salmon; skinned and boned; 1 pk Puff or flaky pastry; 1 Egg; beaten; Freshly ground black pepper

It is the sword of the Spirit that pierces [Satan] and conquers him. It is that great and strong sword with which God punishes Leviathan, that crooked serpent. It is that sharp sword that proceeds out of the mouth of Him who sat on the horse, with which He smites his enemies. Every text is a dart to torment the old serpent. He has felt the stinging smart thousands of times. Therefore, he is engaged against the Bible and hates every word of it.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Jude3	12	servings

INGREDIENTS

300	g	Cream cheese
75	g	Watercress or baby spinach leaves
		Zest and juice of one lemon
2		Cloves garlic; crushed
600	g	Fresh salmon; skinned and boned
1	pk	Puff or flaky pastry
1		Egg; beaten
		Freshly ground black pepper

INSTRUCTIONS

Place the cream cheese, watercress or spinach, lemon zest and juice, garlic
and black pepper into a food blender and blend until smooth and creamy.
Lay the pastry sheets out to approx. 45cm x 7.5cm and press the ends
together.
Cut the salmon into long strips and arrange in the centre of the pastry.
Spread over the cream cheese filling, brush the edges with beaten egg then
roll up as for a very long sausage roll.
Place onto a lightly greased baking tray, curl around to form a circle
(make sure the seam is on the bottom). Press the ends together, then brush
with beaten egg.
Decorate with holly leaves and berries cut from surplus pastry.
Brush with egg again, then bake on 200 C for 25-30 minutes until golden.
Serve cooled.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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