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
- Preheat your oven to 200°C (392°F)
- Sift the flour, baking powder and salt into a large bowl or food processor.
- 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.
- Combine the milk and vinegar together, it will turn and go globby not unlike buttermilk.
- Add the milk to the flour mixture to make a soft moist dough dotted with butter.
- On a lightly floured bench or board bring the mixture together until it just forms a ball.
- Handle as little as possible to prevent the pastry from becoming hard when baked.
- Cover with plastic wrap and refrigerate for 20 minutes.
|
|
- Roll out the pastry into 2 rectangles, approximately 5 mm (1/8 inch) thick.
- Cut each pastry rectangle into 2x 12cm wide strips.
- Spread the pastry with sweet chilli sauce and lay strips of salmon lengthwise on top.
- Roll the pastry over the salmon to form a log, repeat with the remaining salmon strips and pastry.
- Slice the logs into 5 to 6cm pieces and place seam side down onto a baking tray.
- Brush with beaten egg and sprinkle with poppy seeds.
- Bake for 10 to 12 minutes or until puffy, golden and cooked through.
- Makes 20 approximately
|
|
