Salmon Mini Morsels Recipe

For the pastry

100g plain flour

2 egg yolks

50g butter

1 tablespoon of cold water

Salt if you are using unsalted butter

For the filling

200g smoked salmon

250ml white sauce (béchamel sauce)

1 tsp french mustard

Some grated cheddar (depends how cheesy you want it... I use a lot of cheddar)

Pepper and salt to taste

More grated cheese for topping (I use cheddar)

Lakeland mini morsel tin or similar mould

Make the pastry by crumbing together the butter and flour, then add the egg yolk and enough water to bring the pastry together. Don’t over work it. Put it in the fridge to rest while you make the filling.

Fry the salmon gently in butter. When cooked break it in to smallish pieces.

Add the other ingredients and warm through.

Roll out the pastry and cut pieces that fit the tin. You can try using the plunger tool, but it is probably a bit stiff for that. Blind bake for about 15 mins at 175°C until lightly browned. You don’t need beans or anything (thankfully as that would be a faff!)

Fill each shell generously with the filling and top with cheese. You want it to be mounded above the level of the edge of the shell as it will shrink a little.

Cook for about 10 mins until the cheese browns a little at 175°C

Took them to a friends for nibbles with apéro. This was desert, made of layered pastry like a croissant - very yummy, and very impressive that Liz can make them!