herald

Friday 15 December 2017

For food with lots of heart, a DIY job is sweetest thing

instructions

INGREDIENTS

l 1 roll of puff pastry, chilled

l 200g freshly-smoked salmon

l 100ml low-fat crème fraîche

l 2 hard-boiled eggs, chopped

l 50ml leeks, cut into thin strips

l 2 tbsp dill, chopped

l 1 tbsp Dijon mustard

l 1 tbsp light golden brown sugar

Serves 2

method

Pre-heat the oven to 200C. Roll out the puff pastry and cut out two large hearts using a heart-shaped tin or a sharp knife. Combine the crème fraîche, mustard, Siúcra brown sugar, eggs, leek and dill.

Spread the filling on to one of the hearts, leaving a 2cm margin around the edges. Arrange the salmon on top of the filling.

Brush the edges of the heart with egg and place the other heart on top. Press the edges together firmly to keep the filling from leaking out.

Bake at 200C for about 25 minutes. Serve with a fresh salad.

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