Pastetchen with Smoked Salmon and Surimi

Name: Pastetchen with Smoked Salmon and Surimi
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Yield: 12
Cuisine: German
Ingredients: 300 g puff pastry (frozen); egg white (for brushing); whipped cream (for brushing); 2 Spring Onions; 4 tbsp olive oil; 300 g smoked salmon; 300 g surimi; 1 tbsp Lemon Juice; Salt; ground pepper (from the mill); 2 tbsp green peppercorns (jarred); 2 sprigs thyme

Prep: 15min

| Servings: 12 | Cook: 12min

Puff pastry parcels with smoked salmon and surimi are a recipe featuring fresh ingredients from the Puff Pastry category. Try this and other recipes from Spoonsparrow!

Ingredients

300 g puff pastry (frozen)
egg white (for brushing)
whipped cream (for brushing)
2 Spring Onions
4 tbsp olive oil
300 g smoked salmon
300 g surimi
1 tbsp Lemon Juice
Salt
ground pepper (from the mill)
2 tbsp green peppercorns (jarred)
2 sprigs thyme

Instructions

1.
Preheat the oven to 200 °C (400 °F) with upper/lower heat. Let the puff pastry thaw. Cut out 16 circles (about 4 cm diameter). From 8 of those, cut a central hole (3 cm diameter) to create rings. Place the circles on a baking sheet lined with parchment paper, brush the edges with egg white and place one ring on each circle. Brush with cream and bake in the preheated oven for about 12 minutes until golden brown.
2.
Meanwhile, wash and trim the spring onions, slice into thin rings and sauté them in a pan with 1 tbsp hot oil. Remove from heat and let cool. Dice the smoked salmon and surimi into small cubes, mix with the spring onion rings, lemon juice, and remaining oil, then season with salt and pepper. Take the pastries out of the oven, allow to cool, and fill them with the fish salad. Garnish with green peppercorns and thyme sprigs, arrange on a platter, and serve.