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Salmon and cream cheese puffs: Difference between revisions
less pepper!
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(less pepper!) |
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| 2.5 cm (1") [[Ginger|ginger]], skinned and very finely [[Julienned|julienned]], then chopped | | 2.5 cm (1") [[Ginger|ginger]], skinned and very finely [[Julienned|julienned]], then chopped | ||
| [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] to taste | | [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] to taste | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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| Pre-heat the oven to 200° C (400° F - gas 6) | | Pre-heat the oven to 200° C (400° F - gas 6) | ||
| Finely chop the [[Spring onions|spring onions]], [[Julienne|julienne]] the [[Ginger|ginger]] and stir into the [[Cream cheese|cream cheese]] | | Finely chop the [[Spring onions|spring onions]], [[Julienne|julienne]] the [[Ginger|ginger]] and stir into the [[Cream cheese|cream cheese]] | ||
| Slice each of the four fillets in half length-ways, so you have two fairly thin fillets | | Slice each of the four fillets in half length-ways, so you have two fairly thin fillets | ||
| Roll out the pastry into four pieces large enough to wrap four puffs | | Roll out the pastry into four pieces large enough to wrap four puffs | ||
| Season the fillets with [[Salt|salt]] and [[ | | Season the fillets with [[Salt|salt]] and [[Black pepper|freshly ground black pepper]] | ||
| Lay one fillet on the pastry, top with a generous amount of [[Cream cheese|cream cheese]] mixture | | Lay one fillet on the pastry, top with a generous amount of [[Cream cheese|cream cheese]] mixture | ||
| Lay the other half of the fillet on the [[Cream cheese|cream cheese]] and fold the pastry over the top and crimp with a fork to make a good seal | | Lay the other half of the fillet on the [[Cream cheese|cream cheese]] and fold the pastry over the top and crimp with a fork to make a good seal | ||