Smoked salmon puff

Serves 8-10 Takes 2hr plus chilling time

Ingredients

● 250G RICOTTA

● 2TBSP CAPERS, DRAINED AND CHOPPED

● ZEST OF 2 LEMONS

● 1TBSP HORSERADISH SAUCE

● 15G FRESH DILL, CHOPPED

● 15G FRESH CHIVES, SNIPPED

● 125G SMOKED-SALMON TRIMMINGS

● 2 X 500G PACKS OF PUFF PASTRY

● 25G FINE WHITE BREADCRUMBS

● 2 X 500G SKINLESS, BONELESS SALMON FILLETS

● 1 EGG, BEATEN

1 In a bowl, mix the ricotta, capers, lemon zest, horseradish, dill, chives and smoked-salmon trimmings.

2 On a floured surface, roll out one pack of pastry to create a 5mm thick rectangle that’s 5cm larger all around than the salmon fillet. Place the pastry on a greased, lined baking tray, sprinkle breadcrumbs over the middle and put a salmon fillet in the centre. Season well.

3 Spread the ricotta mix onto the salmon and top with the other fillet. Roll out the other pack of pastry 10cm larger all around than the first. Brush the edges with egg. Put the pastry on top of the salmon and press down. Trim any excess to create a 4cm border, then crimp the edges to seal. Stamp out stars from the trimmings and use to decorate. Brush the pastry with egg. Chill for 1hr.

4 Preheat the oven to 200˚C/ 400˚F/gas 6, then bake the salmon for 40min until the pastry is golden. Rest for 10min before slicing.