Soft creamy salmon and potato with light flaky pastry made two ways - as tarts and as ‘sausage’ rolls.
Absolutely delicious!!
I see most recipes as ideas, suggestions and inspiration rather than strict instructions to follow, and this one is no different.
Feel free to mix it up.
Use different fish. Add extra vegetables. Use Greek yoghurt if you don’t have cream cheese. Add extra herbs!
You do you!
(Or, more specifically, you do what’s in your fridge!!)
The ingredients are...
- 1 potato, peeled
- 1 large salmon fillet
- 2 heaped tbsp cream cheese
- 2 spring onions, chopped
- Handful of fresh parsley, chopped
- 1 pack puff pastry
- Milk (for poaching), optional
To make...
- boil and mash the potato
- poach the salmon in a little milk or water (retain the milk for glazing)
- when cooled, break the salmon into small pieces, removing the skin and ensuring there are no bones
- mix together the potato, salmon, cream cheese, parsley and spring onion
- roll out the pastry on a floured surface
For the tarts...
- cut the pastry into squares
- spread over the mix
- bake at 180°C for 15-20 mins until the base of the pastry is golden and crisp
For the rolls...
- cut the pastry into rectangles / strips
- brush some milk down one long side (to seal the pastry)
- place a line of the salmon mix down the other long side of the pastry 2cm from the edge
- roll the pastry up so that the seal is underneath
- chill in the fridge for 20mins
- cut into portions
- brush with the milk to glaze
- bake at 180°C for approx 25mins until golden and cooked through
Top tip: for both the tarts and the rolls...put your baking tray in the oven to heat up before placing your pastries on top to help ensure the base cooks through.
Eat warm from the oven, refrigerate or freeze.
❄Can be frozen (either before or after baking)
Suitable from 6 months. Enjoy x
