These are rich and decadent bites of glory. Perfect plate to bring on Christmas day, or to a summer barbecue. Great way to have some seafood without it being a whole big scene, just a lovely wee bite.
Ingredients
Oil for cooking
1 onion, finely diced
200g cream cheese
200g baby spinach
2 tablespoons Out the Gate garlic and herb sprinkle
500g salmon fillets
3 sheets puff pastry
Man Grind, to season
1 egg
2 tablespoons milk
Sesame seeds or Tik Tok Trending, to sprinkle
Fresh basil, to garnish
Directions
Heat a splash of oil in a small saucepan, add the onion and cook for a few minutes. Once translucent, add the cream cheese and stir through. Add the spinach and Out the Gate, turn off the heat and fold through the spinach to wilt. Leave to cool.
Preheat the oven to 200ºC fan bake.
Prep the salmon fillets — make sure there are no bones — if there are, pluck them out with eyebrow tweezers. Remove the skin by running a sharp knife along the bottom to separate the flesh.
If you have one whole piece of salmon, cut it 3 x 4 into 12 decent chunks. If you have salmon slices, cut each piece into 3 or 4. Ideally you have a 12 x 3cm x 3cm squares of salmon, or near abouts.
Cut each pastry sheet into four squares.
Place a small tablespoon of the cream cheese mixture into the middle, follow by a square of salmon. Season the top of the salmon with the Man Grind.
Beat the egg with the milk in a small bowl, and use a pastry brush to brush the edges of the square parcel with a little egg wash.
Bring the four corners of the parcel together at the top, and seal the parcel shut. Brush the whole parcel with egg wash and sprinkle with sesame seeds or Tik Tok Trending.
Bake for 16–18 minutes, until the parcels are golden and crispy. Serve hot, garnished with basil — watch out for the delicious molten cream cheese.
