Sunday, 1 January 2017

Smoked Salmon Puff Pastry Parcels with Horseradish, Lemon and Parsley Cream

Hello Dear Reader,

Happy New Year! I hope this year brings you a peace filled life, family togetherness, good health and much love.

I pass this Magnolia Tree on my way, into work everyday, sometimes I am rewarded with flowers.



As you are probably aware by now, we don't go out to eat very often, we went out for dinner in Brisbane, once, last year and we had lunch out together, as a family, last Thursday at the Sandstone Point Hotel when my Daughter and her Partner were down here visiting. I do love the idea of eating  out, but can't justify doing it more often than we do, as I love to cook and eat great food at home instead. I often joke with lovely hubby, after we have enjoyed a great meal at home "That will be $40.00 thank you" knowing that is how much you would pay, in a restaurant, for such a lovely meal.

Any way, as we didn't go out for dinner for New Years Eve, I decided to cook a lovely dinner at home, something that we don't have all the time and was a bit special. I had a packet of smoked salmon already in the fridge (we bought extra for when I made Smoked Salmon Pasta, incase our Daughter and Partner were home for dinner that night) and I also already had the puff pastry in the freezer, so all I needed to buy was some dill, a lemon, sour cream and cream cheese to make this recipe.
Ingredients for Smoked Salmon Puff Pastry Parcels, clockwise from top right-
1/4 cup light sour cream, juice of one lemon and zest of half, 1 x 200 gram packets of Smoked Salmon (I buy the smoked salmon pieces for cooking) a few fronds of Dill, 1/4 of a small onion, 1 x 200 gram block of cream cheese (I use ALDI brand) 3 sheets of frozen Puff Pastry
Chop onion and pull off fronds from 2 stalks of fresh Dill
Zest half a lemon and then juice the whole lemon
Add all the ingredients to the bowl of a Thermomix or food processor
 And blitz for 10 seconds on speed 4, scrape down sides, then blitz again for 10 seconds on speed 6
Cover and put into the fridge until needed later
Working with one sheet of Puff Pastry at a time. Cut into 4 squares, put a good dollop of Smoked Salmon mixture in the centre of each square. Brush on some beaten egg on two adjoining sides of the Puff Pastry and fold into triangles, sealing as you go
Crimp with a fork, brush with beaten egg and scatter over sesame seeds. Bake in a preheated 200 C oven for 20 to 25 minutes or until golden brown

Horseradish, Lemon and Parsley Sauce
Ingredients for Horseradish, Lemon and Parsley Sauce, clockwise from top right-
1/2 cup sour light cream, zest of whole lemon and juice of half, a good handful of parsley, 2 cloves garlic, grated on a microplane, 1/2 cup horseradish cream and 1 tablespoon cream. Salt and Pepper to taste
Add all ingredients to a bowl and mix well
Decant into a serving bowl
Light as air, puff pastry with a soft, Smoked Salmon filling, served with this zesty and delicious cream. Just a bit special
What did you have, as a special dinner, to ring in the New Year?


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