SMOKED SALMON POUCHES WITH PIMIENTO CREAM 

INGREDIENTS

• 100g smoked salmon pieces, finely chopped

• 80g packaged cream cheese, softened

• 1 tablespoon finely chopped canned drained pimientos

• 1 tablespoon lemon juice 1 tablespoon chopped fresh chives

• 250g packet gow gees pastry 

PIMIENTO CREAM

• 2 tablespoons chopped canned drained pimientos

• 1 teaspoon lemon juice

• 2 teaspoons chopped fresh dill

• 1/2 cup cream 

SMOKED SALMON POUCHES WITH PIMIENTO CREAM METHOD:

Combine salmon, cheese, pimientos, juice, and chives in a bowl. Top each pastry sheet with 1 level teaspoon of salmon mixture. Brush the edges of the pastry lightly with water, and gather edges together around the salmon mixture to form pouches. 

Just before serving, Using a large pot of boiling water, cook the pasta until it is just tender; drain it. Serve pouches with pimiento cream and extra dill, if desired.

Pimiento Cream: Blend or process all ingredients until almost smooth. Transfer mixture to pan, stir over low heat until heated through.

Serves 4.

Note: Can be prepared a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Uncooked pouches suitable

Microwave: Pimiento cream is suitable

 

Also Read: SPICY FISH WITH OLIVES AND SUN-DRIED TOMATOES