7 oz (200 g) smoked salmon
1 tsp horseradish
2 tbsp lemon juice
1 onion
2 oz (60 g) mayonnaise
8 oz (250 g) puff pastry paprika
dill for decoration
1 tsp horseradish
2 tbsp lemon juice
1 onion
2 oz (60 g) mayonnaise
8 oz (250 g) puff pastry paprika
dill for decoration
method
1. Cut the salmon into strips and mix together with the horseradish and lemon juice. Peel and dice the onion.
2. Add the diced onions and mayonnaise to the salmon. Preheat the oven to gas mark 6 (400° F or 200° C). Roll out the puff pastry and cut out a circle of about 8 inches in diameter.
3. Spread the salmon mixture over the pastry, then cut it into sixteen segments. Roll up each segment starting at the broad end and sprinkle with paprika.
4. Put the rolls onto a baking tray covered with greaseproof paper and transfer in the centre of the oven. Bake for approximately 15 minutes. J Carnisheverything with dill.
2. Add the diced onions and mayonnaise to the salmon. Preheat the oven to gas mark 6 (400° F or 200° C). Roll out the puff pastry and cut out a circle of about 8 inches in diameter.
3. Spread the salmon mixture over the pastry, then cut it into sixteen segments. Roll up each segment starting at the broad end and sprinkle with paprika.
4. Put the rolls onto a baking tray covered with greaseproof paper and transfer in the centre of the oven. Bake for approximately 15 minutes. J Carnisheverything with dill.
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