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Pastry Squares with Salmon and Fennel

Pastry Squares with Salmon and Fennel

Dainty and delicious is the best way to describe these salmon canapés.
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You Will Need:

Pastry
  • 250 g All Butter Puff Pastry
Salmon Paté
  • 100 g smoked salmon trout ribbons
  • 125 g full cream cream cheese
  • 2 t (10 ml) lemon juice
  • 1 t (5 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • ½ t (2,5 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2 spring onions
  • ¼ cup (60 ml) fresh cream
Egg Wash
  • 1 egg
  • pinch of salt and sugar
Garnish
  • fennel fronds
Pastry
  • 250 g All Butter Puff Pastry
Egg Wash
  • 1 egg
  • pinch of salt and sugar
Salmon Paté
  • 100 g smoked salmon trout ribbons
  • 125 g full cream cream cheese
  • 2 t (10 ml) lemon juice
  • 1 t (5 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • ½ t (2,5 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2 spring onions
  • ¼ cup (60 ml) fresh cream
Garnish
  • fennel fronds
Pipe salmon pate on split pastry square Pipe salmon pate on split pastry square
Reassemble Reassemble
Garnish with fennel Garnish with fennel
You will need You will need

Method:

Pastry

Adjust the oven rack to the middle position and preheat the oven to 200 °C. Line a baking sheet with baking paper.

Remove the pastry from the freezer and leave at room temperature until semi thawed. Lightly roll the pastry out on a floured surface to 18 cm x 18 cm and transfer to baking paper.

Cut pastry into 3 cm squares with a pizza wheel or sharp knife. Do not separate squares.

For the egg wash, beat the egg with salt and sugar. Brush over the top of the pastry.

Bake for 15 - 20 minutes until golden brown and puffy. Leave to cool.

 

Salmon Paté

Cut salmon ribbons into smaller pieces. Blend salmon and the rest of the ingredients together in a food processor.

Taste and adjust seasoning. Paté has a fridge life of 4 days. It should not be frozen.

 

To Assemble

Split pastry squares.

Pipe or spoon small dollops of paté onto bottom half of pastry squares. Replace lid and garnish with fennel.

Arrange on a serving platter.

Serve at room temperature.

Pastry Squares with Salmon and Fennel

Dainty and delicious is the best way to describe these salmon canapés.
Pastry Squares with Salmon and Fennel

You Will Need:

Pastry
  • 250 g All Butter Puff Pastry
Egg Wash
  • 1 egg
  • pinch of salt and sugar
Salmon Paté
  • 100 g smoked salmon trout ribbons
  • 125 g full cream cream cheese
  • 2 t (10 ml) lemon juice
  • 1 t (5 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • ½ t (2,5 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2 spring onions
  • ¼ cup (60 ml) fresh cream
Garnish
  • fennel fronds

Method:

Pastry

Adjust the oven rack to the middle position and preheat the oven to 200 °C. Line a baking sheet with baking paper.

Remove the pastry from the freezer and leave at room temperature until semi thawed. Lightly roll the pastry out on a floured surface to 18 cm x 18 cm and transfer to baking paper.

Cut pastry into 3 cm squares with a pizza wheel or sharp knife. Do not separate squares.

For the egg wash, beat the egg with salt and sugar. Brush over the top of the pastry.

Bake for 15 - 20 minutes until golden brown and puffy. Leave to cool.

 

Salmon Paté

Cut salmon ribbons into smaller pieces. Blend salmon and the rest of the ingredients together in a food processor.

Taste and adjust seasoning. Paté has a fridge life of 4 days. It should not be frozen.

 

To Assemble

Split pastry squares.

Pipe or spoon small dollops of paté onto bottom half of pastry squares. Replace lid and garnish with fennel.

Arrange on a serving platter.

Serve at room temperature.

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