Ingredients
200g smoked salmon
some chopped for filling, some reserved for topping
4 frozen puff pastry
1 egg
beaten, for brushing
200g ricotta cheese
1 tsp capers
finely chopped
2 tsp fresh dill leaves
finely chopped
1 tsp horseradish paste
1 egg
for the filling
1 sprig dill leaves
to garnish
tiny wedges of sliced lemon
to garnish
Equipment
- 1 small bowl
- 1 baking tray
- 1 baking paper
- 1 wire rack
Instructions
- Preheat oven to 210°C or 190°C fan-forced.
- Chop a portion of the smoked salmon into tiny pieces.
- Combine the chopped smoked salmon in a small bowl with the ricotta cheese, capers, dill leaves, horseradish and one egg. Mix well.
- Cut each sheet of pastry into four or six squares, dependent upon size of danish preferred.
- Place a spoonful of the smoked salmon mixture into the centre of each pastry square, fold each edge of the pastry in a triangular shape towards the centre of the filling to form a danish shape and twist the edges together to secure.
- Place onto a baking tray lined with baking paper.
- Repeat with remaining pastry squares and filling.
- Brush each salmon danish with a little beaten egg and bake in oven for 12-15 minutes or until puffed and golden.
- Allow to cool on a wire rack before serving topped with curled smoked salmon slices, a sprig of dill, and a tiny wedge of lemon.
Notes
Tip
These are perfect canapes for a dinner party or special get-together.
Variation
Make the danish ahead of time then top with the salmon mixture just before serving.
