Salmon Fingers
Now this was a very very good idea.
Sprinkle whatever herb you wish (dill or chives are the best, but thyme or basil could probably work well, too) on top of the smoked salmon cut into strips. Don’t worry if the strips aren’t perfect – inside their twirly puff pastry no one will notice.
Now, your next step is to please excuse the following photos. I was so hungry I didn’t really pay enough attention to them and for this, I am sorry.
Next, cut your puff pastry into strips about 2cm wide.
Place the salmon on top…
…and twirl!!
Lightly beat an egg and prepare a brush. Don’t have a cooking brush? Use a (very clean) paintbrush.
Here they are, ready to be sprinkled with more salt and pepper and put in the oven!
Preheat your oven to 170C
Bake for 5-10 mins until completely golden and crispy and come off the baking paper easily.
As Gordon would say: gorgeous
Let them cool (or not) and you’re ready to eat!
We dipped them into a homemade guacamole and a homemade tzatziki!
Enjoy!
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
fullofdaisies.com 