Prepare to end of step 2 a day ahead. Cover and chill. Complete recipe up to 2hr head. Warm through in an oven preheated to 200°C (180°C fan) mark 6 for a few min before serving, if you like.
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Yields:
16 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
117
Ingredients
320g
sheet puff pastry
100g
cream cheese with chives, we used Philadelphia
150g
smoked salmon slices
1
medium egg, beaten
1tsp.
sesame seeds
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a large baking sheet with baking parchment. Unroll puff pastry and spread cream cheese evenly over the top.
Step 2Lay salmon on top of cream cheese in a single layer. Roll up pastry tightly from one long edge until you reach the middle. Repeat, rolling from the other long edge to meet in the middle, pressing the rolls together. Transfer to a board and chill for 20min.
Step 3Brush top and sides with beaten egg, then sprinkle over sesame seeds. Trim ends to neaten, then cut across the rolls to make 1.5cm slices. Arrange on the prepared sheet, spacing apart. Chill again for 20min.
Step 4Cook for 20-25min until golden. Cool for a few min on the tray, then transfer to a wire rack. Serve warm or at room temperature.
Per serving:
Calories: 117
Protein: 4g
Fat: 8g
Saturates: 5g
Carbs: 8g
Sugars: 1g
Fibre: 0g
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