These can be prepared in advance and baked just before serving.
Serves:24 – 28
375g Carême butter puff pastry, defrosted
350g goat curd
150g smoked salmon, chopped (Do not add additional salt to the mix as the smoked salmon is salty enough)
Zest of 1 lemon
1 tablespoon finely chopped tarragon or chives
1 egg beaten
1 egg yolk beaten with a dash of milk for egg wash
Cream Fraiche Dipping Sauce
200ml crème fraiche
1 tablespoon capers finely chopped
Zest of 1 lemon
Pre heat oven to 200°c.
Lightly dust work surface with flour. Cut the sheet in half and roll each half to 40cm x 20cm. Pop the pastry in the fridge while you prepare the filling.
In a bowl combine the goat curd, salmon, lemon and herbs. Fold beaten egg into mixture.
Remove one piece of pastry from the fridge and place on baking sheet lined with baking paper. Place half the salmon mixture down the centre of each strip of pastry, ensuring you leave enough pastry either side to cover the mixture. Bring one side of the pastry up to cover half the mixture, egg wash a 1cm strip along the top. Bring the other side up to encase the mixture and overlap the pastry where it has been egg washed. Repeat with the other piece of pastry.
Before cutting pop both in the freezer to set (15 to 20 minutes), this makes cutting the pastry much easier. At this stage you can store in a air tight container and store in freezer until needed.
Cut each log into 12 to 14 pieces. Egg wash liberally with beaten yolk. Snip the top of each sausage roll using scissors.
Line an extra baking tray with baking paper and spread them out over two trays. Bake for 10 minutes at 200C then reduce oven to 180 and continue to cook for a further 10 minutes or until pastry is a dark golden brown.
For Crème fraiche dipping sauce combine all ingredients.