Salmon Danish
Ingredients
200g Tassal Quick & Healthy Tasmania
smoked salmon
4 sheets frozen puff pastry
1 egg, beaten
200g ricotta cheese
1 tsp capers, finely chopped
2 tsp fresh dill leaves, finely chopped
½ tsp horseradish paste
1 egg
Sprig of dill leaves, to garnish
Tiny wedges of sliced lemon, to garnish
Method
Preheat oven to 210°C. Chop 2 slices of the Tassal smoked salmon into tiny pieces. Combine the smoked salmon in a small bowl with the ricotta cheese, capers, dill leaves, horseradish and egg. Mix well. Cut each sheet of pastry into 4 or 6 squares dependent upon size, danish preferred. Place a spoonful of the smoked salmon mixture into the centre of each pastry square, fold each edge of the pastry in a triangular shape towards the centre of the filling to form Danish shape and twist the edges together to secure. Place onto a baking tray lined with baking paper. Repeat with remaining pastry squares and filling. Brush each salmon danish with a little beaten egg and bake in the pre-heated oven at 210°C for 12-15 minutes until puffed and golden. Allow to cool on a wire rack before serving topped with curled smoked salmon slices.
