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spring 2010

Forget sausage rolls! These Salmon rolls are the real deal - a huge favourite at any potluck! Again they're super simple to assemble and the pastry can easily be substituted for store bought puff-pastry. Can I let you in on one more secret? These guys take on a whole new level of awesomeness when washed down with a G&T!

  • Salmon Rolls with Sweet Chilli Sauce
  • For the pastry:
  • 1¼ cups (200 grams / 7 oz) of plain all purpose flour
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • 125 grams (4¼ oz) of cold butter, cut into small cubes
  • 125 ml (4¼ fl oz) of cold milk
  • 1 teaspoon of white wine vinegar
  • 400 grams of Salmon fillet, cut into inch wide strips
  • ½ cup of Sweet chilli sauce
  • 1 egg, lightly beaten
  • poppy seeds (optional)
  • extra Sweet Chilli sauce to serve
  1. Preheat your oven to 200°C (392°F)
  2. Sift the flour, baking powder and salt into a large bowl or food processor.
  3. Cut the butter into small cubes and rub into the flour either with your hands or using your food processor, until it resembles coarse breadcrumbs.
  4. Combine the milk and vinegar together, it will turn and go globby not unlike buttermilk.
  5. Add the milk to the flour mixture to make a soft moist dough dotted with butter.
  6. On a lightly floured bench or board bring the mixture together until it just forms a ball.
  7. Handle as little as possible to prevent the pastry from becoming hard when baked.
  8. Cover with plastic wrap and refrigerate for 20 minutes.

  1. Roll out the pastry into 2 rectangles, approximately 5 mm (1/8 inch) thick.
  2. Cut each pastry rectangle into 2x 12cm wide strips.
  3. Spread the pastry with sweet chilli sauce and lay strips of salmon lengthwise on top.
  4. Roll the pastry over the salmon to form a log, repeat with the remaining salmon strips and pastry.
  5. Slice the logs into 5 to 6cm pieces and place seam side down onto a baking tray.
  6. Brush with beaten egg and sprinkle with poppy seeds.
  7. Bake for 10 to 12 minutes or until puffy, golden and cooked through.
  8. Makes 20 approximately

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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