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. Step 1

   Place the defrosted puff pastry on a parchment-lined cookie sheet and cut out a large fish shape.

2. Step 2

   Use a knife to create a 1/2-inch-thick border around the fish without cutting all the way through.

3. Step 3

   Refrigerate the pastry while the oven preheats.

4. Step 4

   Preheat the oven to 400F.

5. Step 5

   Beat the egg and water together in a small bowl.

6. Step 6

   Brush the pastry with egg wash.

7. Step 7

   Press the peppercorn into the front area for the fish's eye, if using.

8. Step 8

   Bake for 20-25 minutes until deeply golden brown, firm, and dry to the touch.

   Start 25 min timer
9. Step 9

   Remove the pastry and let it cool.

10. Step 10

    Mix the cream cheese, creme fraiche, lemon zest, dill, and smoked salmon in a small bowl.

11. Step 11

    Season the filling with salt and pepper.

12. Step 12

    Press down the tart inside the scored border with the back of a spoon.

13. Step 13

    Spread the salmon filling evenly inside the border.

14. Step 14

    Top with radishes, snap peas, and extra dill.

15. Step 15

    Slice and serve.