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SMOKED SALMON LAYERS


A delicious balance of delicate pastry and smoked salmon complimented with sour cream and chives providing the perfect start to a meal.

 SMOKED SALMON LAYERS
SMOKED SALMON LAYERS
Ingredients:

125g /4oz smoked Tartan Quality Mark salmon trimmings
12 large slices of Smoked Scottish Quality Salmon
8 sheets filo pastry 50g / 2 oz butter, melted
4 fl oz (quarter pint) double cream
1 bunch chives - roughly chopped
salt and pepper
1 tsp fresh chopped dill
8 fl oz (1/2 pint) soured cream

Method:

1. Pre-heat oven at 220°C 425°F, Gas mark 7.

2. Using a 6.75cm/ 3 inch diameter cutter, cut the filo pastry into 24 rounds. Keep pastry covered to avoid drying out. Lay 12 of these side by side on a baking sheet. Brush with butter and lay the other round on top.

3. Bake in oven for 5 minutes until golden brown. Remove from oven and leave to cool.

4. Chop the salmon trimmings finely and place in a bowl.

5. Using a wooden spoon gradually add in the double cream, beating all the time. Then add the chives and salt and pepper.

6. In another bowl mix the chopped dill and soured cream. If the sauce is too thick add a little bit of water.

7. Cut the smoked salmon slices into 3" diameter rounds using the same cutter as for the pastry. Allow three 3 pieces per portion. On a plate, place alternate layers of pastry, creamed salmon and Smoked Salmon. Repeat this process twice more, finishing with Smoked Salmon on top. Garnish with dill and serve.

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