As I write this post it is snowing here in Jerusalem…
Jerusalem, Israel. Photo credit The BFD.
Jerusalem is a wondrous sight on a regular day. When blanketed white she takes on a mantle of regality, serenity, for a moment snuffing out the ever-present tension; but only for a moment.
Back to the salmon rolls…
If you manage to have guests over for another drinks and finger food event before the next Corona lockdown, you could definitely upgrade your canapé selection with this.
Puff pastry salmon rolls are super easy to make. If you want to be a purist like me and make everything and buy only the ingredients, you can find a good recipe for homemade puff pastry buried in the archives of this food column. Conversely if you want to lighten your workload or you lack confidence in your pastry abilities you can purchase frozen readymade puff pastry from any respectable supermarket. Likewise, I make my salmon rolls from home-cured gravlax (also hidden in this column’s archives). You can purchase frozen pre-sliced smoked salmon from a supermarket near you: a bit more expensive, a lot less work but just as good.
Well, there is not much I can write about puff pastry Salmon rolls except that they are a class act, easy to prepare and very very tasty.
Puff pastry salmon rolls
Ingredients
- Puff pastry at least 400-500 grams
- Gravlax or smoked salmon 300 grams
- Poppy seeds 100 grams
- Egg white for brushing
- Egg yolk mixed with water for brushing the finished pastry
- Flour for dusting
Method
If you purchase frozen puff pastry from the supermarket make sure you defrost it by leaving it in the fridge overnight before using it.
Dust a flat surface with flour, unroll the puff pastry, dust the top of the pastry lightly and gently roll out the pastry to a thickness of 3-4 mm. Brush the surface with egg white and then place the gravlax or smoked salmon evenly on the pastry to thinly cover all the surface area.
Puff Pastry Salmon Rolls Photo credit The BFD.
Gently but firmly roll the puff pastry into a “log”, then brush the exterior of the roll with egg white. In a basin or on a tray pour all of the poppyseeds out and then gently roll the “log” in the poppyseeds until the “log” is evenly covered in poppyseeds.
Puff Pastry Salmon Rolls Photo credit The BFD.
Return the salmon roll to the freezer until firm to touch, then remove. Gently slice 1 cm thick slices from the roll and place them on baking paper on a tray. Lightly brush the top with egg wash (egg yolk-water mix).
Preheat an oven to 200 °C; bake for approximately 20 minutes or until the dough becomes lightly golden in colour. Remove to cool a little before serving. These little beauties can be cooled and stored in an airtight container for a day or two, or frozen, defrosted and then served at room temperature.
Serve freshly baked. Remember to make plenty as folks eat these like chips.
If you enjoyed this recipe why not share it with your friends via social media or e-mail? If you want a copy of your own select the print option at the top of the page.
