Mini salmon & dill puffs
Ideal for a crowd and perfect for preparing ahead, these little pastry bites make a stylish canapé
- Prep: 20 mins
Cook: 30 mins
- Serves 30
- Easy
Ingredients
- 185g pack poached salmon fillets
- 200g full-fat soft cheese
- small handful chopped dill
- 375g sheet puff pastry
- 1 eggs, beaten
Freezing
This canapé can be frozen
for up to 3 months.
If you're short on baking trays, then
once the canapés are frozen solid, transfer
them to freezer bags.
Make sure they are well wrapped or
sealed to preserve them properly.
Label everything clearly to remind yourself
what you've frozen.
Method
-
In a food processor, pulse the salmon,
soft cheese, dill and a little seasoning until just
combined. Unroll a sheet of
puff pastry and cut into 3 pieces
lengthways. Divide the filling along the
middle of each piece, brush borders
with beaten egg, then fold up and seal.
-
Cut each roll into 8-10 bite-size pieces,
then place on a baking tray lined with
baking parchment, cover with cling film
and freeze. To serve, glaze with beaten
egg and cook at 200C/180C fan/gas 6
for 25-30 mins until puffed and golden.
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