Salmon Sausage Rolls

METHOD

Step 1

To a large mixing bowl, add the Tassal Hot Smoked Tassie Salmon and break up using a fork. Add panko breadcrumbs, sweet chilli, spring onion, coriander, 2 eggs, ginger, chilli flakes and pepper. Mix well to combine.

Step 2

Divide the puff pastries sheet into halves and use a spoon to scoop the salmon mixture onto the sheets, spreading it down the long side of the dough and shaping into a long sausage.

Step 3

Brush the edge of the dough on the long side with egg wash, then roll the pastry, ensuring to firmly press the edge where it seals and placing it on a lined baking tray with the seam facing down. Repeat step 2 and 3 until all the dough and salmon mixture has been used.

Step 4

Using a sharp knife, score each sausage roll and then cut into 4 even portions.

Step 5

Brush egg wash on the top of each sausage rolls, then sprinkle with sesame seeds.

Step 6

Bake the sausage rolls in the oven at 180C for 25 minutes until golden and flaky.

Step 7

To make the sauce, add lime juice, sugar, fish sauce, rice wine vinegar, garlic paste and red chilli to a bowl and mix to combine.

Step 8

Serve and enjoy!

Ingredients:

150g Tassal Hot Smoked Tassie Salmon

1 cup panko breadcrumbs

½ cup sweet chili sauce

1 spring onion, sliced

1 tbsp coriander, chopped

3 eggs

1 tsp ginger

1 tsp chilli flakes

1 tsp pepper

2 puff pastry sheets

2 tsp sesame seeds

For the sauce:

1 lime, juiced

2 tsp sugar

2 tsp fish sauce

1 tbsp rice wine vinegar

1 tsp garlic paste

½ small red chili, diced