| 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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