Smoked salmon and cream cheese galettes
Serve these sesame seeded galettes topped with herby cream cheese and delicate smoked salmon as a starter or light lunch with some salad leaves
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 350g puff pastry
- 1egg yolk, beaten with a splash of milk or water
- 1tsp mixed seeds, such as poppy and sesame
- 4tbsp soft cheese
- 2tbsp soured cream
- 2tsp baby capers
- 1lemon, zested to make 1 tsp and juiced to make 2 tbsp
- 1tbsp chopped chives
- 1tbsp chopped dill, plus extra to serve
- 100g smoked salmon, cut into pieces
- dressed salad leaves and lemon wedges, to serve
Instructions
Step 1
Unroll the pastry and cut out four 13cm diameter circles using small plates or bowls as a guide. Freeze the left-over pastry to use in another recipe.Step 2
Heat the oven to 200C/180C fan/gas 6. Put the circles on a large non-stick baking sheet. Chill for 10 mins then use a small knife to score a border 2cm in from the edge. Glaze the border with the beaten egg yolk, then sprinkle it with seeds. Bake for 25-30 mins or until puffed up, golden and cooked through. Gently push down the centre circles of the galettes to create a cavity. Leave to cool.Step 3
Mix the cheese, soured cream, capers, lemon zest and juice, and chopped herbs, and season well. Divide the mixture between the pastry cases then carefully spread out. Arrange the salmon on top and scatter over extra dill fronds. Serve with salad and lemon wedges on the side.