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Salmon Courgette Roses
Salmon Courgette Roses
"Salty & creamy salmon & courgette roses – rich cream cheese and smoky fish combine perfectly with the puff pastry in this beautiful starter or lunch recipe. They are also a lot easier to make than they look. The only heavy prep is the courgettes and rolling the puff pastry. You can have these ready for the oven in less than 10 minutes. They would make such a nice lunch with a side salad – or a great starter if you are entertaining (or self-indulging). Trust me, the effort required is not proportionate to the impressive looks of this dish."
Serves1 Person
Preparation Time15 min
Cooking Time20 min
Cooking MethodOven
Ingredients
- 70 grams Puff Pastry, rolled
- 50 grams Smoked salmon
- 50 grams Spreadable cream cheese
- 1 stick Courgette
- 1 small Egg
Instructions
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First slice the courgette using a mandolin. If you don’t have one then try and slice them pretty thin. You could use a speed peeler, but then you’re likely to have pretty brown courgette once baked.
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Roll the pastry and cut two pieces of 12×4″. Spread the top half of each with a tbsp of cream cheese each. Preheat the oven to 180°C
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Layer the courgette so about a third is peeping out of the top of the pastry. Layer them over the top of each other. I used about 15 pieces per rose.
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Place the salmon along the middle of each pastry rectangle, so that about half is over the courgette
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Tuck the bottom of the pastry over and roll it up from the side so you have a nice rose shape. Lightly coat the outside of the rose with egg using a pastry brush.
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Place in the middle of the oven for 20 minutes and voila! Beautiful salmon and courgette roses!
