Smoked Salmon Puff Pastry | Fishwife

⊙ Ingredients

• 1 puff pastry sheet 14 oz, defrosted
• 1 egg
• 1 tsp water
• 1 peppercorn optional
• 4 oz cream cheese softened
• 4 oz creme fraiche
• 2 tins Fishwife Smoked Salmon
• 2 tbsp dill chopped + more for garnish
• lemon zest zest of 1 lemon
• salt
• pepper
• 2 radishes very thinly sliced
• snap peas halved, for topping

♪ Method

1. 1Place the defrosted puff pastry on a parchment-lined cookie sheet and cut out a large fish shape.
2. 2Use a knife to create a 1/2-inch-thick border around the fish without cutting all the way through.
3. 3Refrigerate the pastry while the oven preheats.
4. 4Preheat the oven to 400F.
5. 5Beat the egg and water together in a small bowl.
6. 6Brush the pastry with egg wash.
7. 7Press the peppercorn into the front area for the fish's eye, if using.
8. 8Bake for 20-25 minutes until deeply golden brown, firm, and dry to the touch.
9. 9Remove the pastry and let it cool.
10. 10Mix the cream cheese, creme fraiche, lemon zest, dill, and smoked salmon in a small bowl.
11. 11Season the filling with salt and pepper.
12. 12Press down the tart inside the scored border with the back of a spoon.
13. 13Spread the salmon filling evenly inside the border.
14. 14Top with radishes, snap peas, and extra dill.
15. 15Slice and serve.