Salmon & Wasabi Stacks
From the Cookbook
Makes 20
Wasabi is a pale-green Japanese horseradish and gives a real punch to smoked salmon. Try these pretty little stacks if you want to impress guests with something delicious and unusual.
Serves:
20Equipment:
- 4cm fluted pastry cutter
Ingredients
A little plain flour, for dusting
125g all-butter puff pastry
1 medium egg, beaten
1 tbsp sesame seeds
1 tsp wasabi paste (if you like it hot you can use more)
3 tbsp crème fraîche
125g smoked salmon
50g radishes (5–6 medium ones)
¼ of a cucumber (about a 5cm chunk)
Method
- 1
On a lightly floured work surface, roll out the pastry to about 3mm thick. Brush the whole piece of pastry with beaten egg and sprinkle with the sesame seeds. Stamp out 20 circles, using the pastry cutter. Place on a baking sheet lined with non-stick baking paper and chill for 30 minutes.
- 2
Preheat the oven to 200°C/fan 180°C/gas mark 6. Bake the pastry rounds in the oven for 12 minutes or until risen and golden brown. Set aside to cool.
- 3
Meanwhile, mix the wasabi and crème fraîche together and set aside. Cut the smoked salmon into 3cm pieces and thinly slice the radishes. Deseed the cucumber and, using a potato peeler, cut it into thin strips (keep the skin on, as the dark green looks pretty in the finished stacks).
- 4
To assemble, split the baked pastry rounds horizontally in two. Spread a little of the wasabi cream on each base, add a piece of salmon, a slice of radish and a piece of cucumber. Finish each one with a puff pastry top. Secure with cocktail sticks if you like.
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