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Salmon and Herb Sausage Rolls |
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| Makes 16 |
Prep 25 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
4 x 220g salmon fillets, skinned and pin boned, cut in half
lengthways
2 x 375g packs ready rolled puff pastry
1 egg, beaten
100g butter, softened
2 tbsp flat leaf parsley, chopped
zest of 1 lemon
1 tbsp poppy seeds
salt & pepper
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Preheat oven to 200C/ 180C
Fan/Gas 6.
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Mix the butter, herbs and zest
and season. Cut each roll of pastry in half down the
middle. Spread a tbsp of butter across the pastry, leaving
a 1 cm space each side. Place the salmon in the middle and
glaze edges with egg. Wrap each side of the pastry over
the salmon to seal. Place on greaseproof paper and chill
in the freezer for 10 mins. Repeat until all the salmon
has been used.
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Once chilled, glaze each roll
with egg. Trim and cut into four. Sprinkle with poppy
seeds and bake for 20 minutes until golden.
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DAILY
DINNERS 
