SMOKED SALMON POUCHES WITH PIMIENTO CREAM
INGREDIENTS
- 100g smoked salmon pieces, finely chopped
- 80g packaged cream cheese, softened
- 1 tablespoon finely chopped canned drained pimientos
- 1 tablespoon lemon juice 1 tablespoon chopped fresh chives
- 250g packet gow gees pastry
PIMIENTO CREAM
- 2 tablespoons chopped canned drained pimientos
- 1 teaspoon lemon juice
- 2 teaspoons chopped fresh dill
- 1/2 cup cream
SMOKED SALMON POUCHES WITH PIMIENTO CREAM METHOD:
Combine salmon, cheese, pimientos, juice, and chives in a bowl. Top each pastry sheet with 1 level teaspoon of salmon mixture. Brush the edges of the pastry lightly with water, and gather edges together around the salmon mixture to form pouches.
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Just before serving, Using a large pot of boiling water, cook the pasta until it is just tender; drain it. Serve pouches with pimiento cream and extra dill, if desired.
Pimiento Cream: Blend or process all ingredients until almost smooth. Transfer mixture to pan, stir over low heat until heated through.
Serves 4.
Note: Can be prepared a day ahead.
Storage: Covered, in refrigerator.
Freeze: Uncooked pouches suitable
Microwave: Pimiento cream is suitable
Also Read: SPICY FISH WITH OLIVES AND SUN-DRIED TOMATOES