Ingredients
- 1 roll of puff pastry
- 1 egg beaten with a little milk
- 1 x 200g packet of sliced smoked salmon
- 16 slices of jalapeño peppers
- 1 packet cooked beetroot (500g)
- A small bunch of dill
- 200ml tub creme fraiche
- Salt and pepper
1 Set the oven to 185 degrees.
2 Unfurl the pastry (it will be easier if you leave it out of the packet for 10 minutes) then cut into eight squares.
3 Brush the pastry lightly with the eggwash.
4 Cut the salmon into smaller pieces and divide it between the pastry squares, placing it a little off centre.
5 Put two slices of jalapeño on each mound of salmon then fold over the pastry into a triangle and seal the edge with a fork.
6 Brush the top of the puffs with more eggwash then place on a baking tray lined with parchment.
7 Bake for 25 minutes, until golden and crisp.
8 Meanwhile grate the beetroot into a bowl, chop the dill stalks and some of the leaves and fold into it, followed by the crème fraiche. Season and divide onto plates. Serve the salmon puffs straight out of the oven garnished with the remaining fronds of dill.
9 It's okay to precook these earlier, then just warm them through in the oven when you need them.
