for 4 person

Filling

40 g	caper berry (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

How it's done

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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