Smoked Salmon Bites

Photo by Simon Lambert

Preparation time - 30 minutes 

Cooking time - 20 minutes

Skill - easy

Makes 20 (approx)

Ingredients

1. 1 sheet Heritage Bakers Shortcrust pastry 

2. 1 egg, plus 1 tsp water, lightly beaten (egg wash)

3. 100g sour cream

4. ½ - 1 tsp lemon juice (to taste)

5. 1 tsp fresh dill or chives (finely chopped) plus extra for garnishing

6. 100g smoked salmon (sliced)

7. Black pepper, to taste

Method

1. Preheat the oven to 160 C fan-baked (180C bake).

2. Cut the shortcrust pastry with a pastry cutter (5 cm diameter) into small circles.

3. Prick the bottoms with a fork, brush with egg wash. 

4. Bake for 10–12 minutes or until golden and crisp.

5. Let cool.

Filling:

1. Combine sour cream with lemon juice, chopped herbs, and black pepper.

2. To assemble: Spoon or pipe the sour cream mixture onto the cooled pastry discs.

3. Top with a small fold or curl of smoked salmon and little dill or chives to finish.

Recipe by Alison Lambert