When organic smoked salmon is on offer, you have to give it a go.
The combination with smooth creamy goat cheese and fresh dill is awesome. I had sone butter puff pastry in the fridge that was short of its expiration date, that came in handy. Not much work to do to produce a lovely starter for a party or a nice lunch for 2.
The fresh dill is making the pastries extra tasty. The little bit of heat from my new spiceblend on top of the cheese kicks it up a notch too.
Preheat the oven 200 C fan.
Cut a 275 g piece of puff pastry in 2 squares.
Add goat cream cheese and spread it out.
Season with Piri Piri and pepper.
Lay out 100 g smoked salmon on top.
Rip fresh dill from the stems and toss it on the salmon.
Put the second part of puff pastry on top.
Brush with egg yolk.
Sprinkle with white and black sesame seeds.
Take a pizza cutter and cut it in smaller squares.
Bake for 13 min.
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