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How To make Baked Smoked Salmon& Feta Cheese En Croute
3 oz Smoked salmon, diced
6 oz Cream cheese, softened
3 oz Feta cheese
1 Egg, slightly beaten
1 t Capers
2 tb Finely choppedparsley
4 Scallions, topped, diced
1 tb (or more) poppyseeds
You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and some melted butter. Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and scallions. Roll out the pastry sheet to double its size. Liberally brush it with melted butter. Spread the salmon mixture over the sheet. Roll up, jelly-roll style, folding the ends in to seal. Brush the top of the roll with melted butter and sprinkle with poppy seeds. Make 1/2 inch deep diagonal slashes across the roll to allow steam to escape. Bake the roll for 20 to 30 minutes or until golden. Serve warm.
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This old video is from my savory pastry period. It never made it onto YouTube, until now. Phyllo dough sheets are excellent for making pastries, including pies. One of my most popular savory pies is Chicken and Spinach Pie, the pastry shell made with phyllo.
See the full recipe on my web site at:
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RECIPE:
- 1 sheet of rolled-out puff pastry
- 180gms smoked salmon
- 200gms cream cheese
- Salt to taste
- Pepper to taste
- 1/2 tsp dill
- 1 tsp mixed herbs
- 1/4 tsp mustard
Oven at 180℃ fan assisted oven 200℃ conventional oven and 400℉ for 20-25 minutes until golden brown.
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