Pulled salmon parcels

Pulled salmon parcels

Total: 30 min. | Active: 20 min.
Nutritional value / person: 269 kcal
, Fat: 19 g
, Carbohydrate: 10 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

40 g caper berries (e.g. Fine Food caper berries), rinsed, drained, finely chopped
1 tbsp mustard
1 tsp dill, roughly chopped
4 tbsp clotted cream clotted cream
1 tbsp oil (e.g. Fine Food olive oil with lemon)
2 tsp horseradish, grated
¼ tsp sea salt
a little Tasmanian pepper
200 g smoked salmon (e.g. Fine Food hot smoked salmon)

Parcels

½ parcel strudel pastry (2 sheets)
4 tbsp butter, melted
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How it's done

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Filling

Mix the capers with all the other ingredients up to and including the pepper. Pull apart the salmon, mix in.

Parcels

Carefully unfold the pastry sheets. Brush a pastry sheet with butter, place the second pastry sheet on top. Cut 20 squares measuring approx. 7 cm each. Spoon approx. 1 tsp of filling in the centre of each square, brush the edges with a little butter, fold the edges over the filling to create a pointy shape. Transfer to a baking tray lined with baking paper, brush the parcels with the rest of the butter.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C.

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