Cynthea Gregory

Duo of Smoked Salmon and Cheese

Makes 16

The smoked salmon rolls can be made well in advance. Fresh or tinned pineapple may be used.

Make sure you cover the filo pastry you are not using with a slightly dampened cloth so that it doesn’t dry out. The uncooked purses can be left in the fridge a few hours before cooking if covered with cling film. Brush with melted butter before cooking.

Smoked Salmon and Cheese Purses

 

75 g smoked salmon, finely chopped

100 g fresh goats’ cheese

75 g courgette, grated

2 tsp. chopped coriander

1 tsp. chopped mint

½ beaten egg

Salt and pepper

40 g melted butter

4 sheets filo pastry

16 cocktail sticks

Smoked Salmon Rolls

 

1 slice of pineapple, finely chopped

100 g fresh goats’ cheese

150 g sliced smoked salmon

Zest of a lime

2 tsp. finely chopped chives

Level tsp. paprika

Flat parsley to garnish

Smoked Salmon and Cheese Purses 

  • Preheat the oven to 200°C.  Combine the salmon, cheese, courgette, egg and herbs in a bowl and mix well.
  • Cut the filo pastry into squares of approximately 10 cm. Take two of the squares, brush them with melted butter, and overlap them so that they form a star shape.
  • Place a teaspoonful of the cheese and salmon mixture in the centre. Gather up the sides of the pastry and squeeze them together at the top to form a tiny purse. Secure the top with a cocktail stick; this enables them to be handled more easily.
  • Place the purse on a piece of baking parchment covering a baking sheet. Make the rest of the purses in exactly the same way. Give them a final brush with the melted butter. Cook for about 15 minutes, or until they are golden. Leave them to cool a little before serving.

Smoked Salmon Rolls

  • Combine the pineapple, cheese, lime zest, chives and paprika in a bowl
  • On a flat surface, lay a sheet of cling film and place one of the slices of salmon on top. If necessary cut the bottom end level. Place heaped teaspoons of the cheese mixture along the level edge of the salmon.
  • Using the cling film to help you, roll the salmon into a log form. Repeat the process with the rest of the slices. Refrigerate for at least an hour before serving.
  • Remove the cling film and with a sharp knife cut the logs into small pieces (about 2 1/2 cm long). Place on a serving plate and garnish with sprigs of flat parsley.