- 200g smoked salmon
- 4 sheets frozen puff pastry
- 1 egg, beaten
- 200g ricotta cheese
- 1 tsp capers, finely chopped
- 2 tsp fresh dill leaves, finely chopped
- ½ tsp horseradish paste
- 1 egg
- sprig of dill leaves, to garnish
- tiny wedges of sliced lemon, to garnish
Preheat oven to 210°C or 190°C fan-forced.
Chop two slices of the Tassal smoked salmon into tiny pieces.
Combine the smoked salmon in a small bowl with the ricotta cheese, capers, dill leaves, horseradish and 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.
- These are perfect canapes for a dinner party or special get-together.
- Make the danish ahead of time then top with the salmon mixture just before serving.
- Recipes created by Tassal.