Instructions

1. Preheat the oven to 190°C.
2. Lay the pastry out onto a clean bench and when just thawed use a small to medium sized cookie cutter and cut rounds out of the pastry. You should get at least 12 rounds from each sheet of pastry. Lay the pastry rounds on a baking tray line with baking paper and brush with the beaten egg. Bake in the oven for around 15-20 minutes, or until the pastry has puffed up and turned golden brown. Remove from the oven and allow to cool.
3. Once cold, carefully cut the pastry rounds to form a top and bottom pastry disk. Put the top half (“lids”) of the rounds aside. Lay the bottom disks out on a tray and on each one put a slice of the cucumber, topped with half a teaspoon of crème fraiche. Carefully place a chunk of smoked salmon topped with a small frond of dill on top of each. Sit the pastry “lid’ on top of the covered base and serve cold.

• Servings : 6-8
• Ready in : 50 Minutes
• Course : Finger Food
• Recipe Type : Canapés
• Ingredient : Salmon