These zingy, tangy sausage rolls are packed full of delicious smoked salmon,
creamy goat’s curd, cream cheese, lemon and herbs, all wrapped up in
our nutty, flaky spelt puff pastry. They’re a decadent replacement for the
traditional smoked salmon entrée plate on Christmas Day, and the delicious
Crème Fraiche dipping sauce really makes these little babies sing!
Makes: 24-28
Prep/Cook Time: 1 hour 10mins
Ingredients
• 1 (375g packet) Carême Spelt Puff Pastry, defrosted
• 200g goat’s curd
• 150g cream cheese, at room temperature
• 150g smoked salmon chopped
• Zest of 1 lemon
• 1 tablespoon finely chopped tarragon or chives
• 1 egg, beaten
• 1 egg yolk, beaten with a dash of milk for egg wash.
Ingredients – for the Creme Fraiche dipping sauce:
200ml Crème Fraiche
• 1 tablespoon capers, finely chopped
• Zest of 1 lemon.
Method
1 – Preheat oven to 200°C fan-forced (220°C conventional).
2 – Unroll the pastry, place it onto a lightly dusted work surface, then
dust with flour.
3 – Cut pastry sheet in half, then roll each half to 40cm x 20cm
in size. Place the pastry sheets into the fridge to rest while you
make the filling.
4 – In a medium bowl, combine the goat’s curd, cream cheese,
salmon, lemon and herbs, then fold the beaten egg into the
mixture.
5 – Remove the pastry sheets from the fridge and place onto a
lined baking sheet. Position half of the salmon mixture in
the middle of each sheet of pastry, ensuring you have enough
pastry on each side to cover the mixture. Pull one side of the
pastry up to cover half of the mixture. Using a pastry brush,
brush the egg wash over a 1cm strip along the top. Pull the
other side up to encase the mixture and overlap the pastry on
top of the egg wash to create a log. Repeat with the other piece
of pastry.
6 – Place the logs into the freezer to set for 15-20 minutes.
7 – Once set, cut each log into 12-14 equal pieces. Egg wash
the tops liberally with beaten yolk, then snip the top of each
sausage roll with scissors.
8 – Line an extra baking tray with baking paper and spread the
sausage rolls out over two trays. Bake for 10 minutes at 200°C,
then reduce to 180°C and cook for a further 10 to 15 minutes,
until the pastry is a dark golden brown.
Serving Instruction: Combine the Creme Fraiche dipping sauce ingredients into a serving bowl. Serve the sausage rolls hot or cold with the dipping sauce and lemon wedges.
Tip: If you’re making this recipe ahead of time, make the recipe up to step 5, then place the logs into an airtight container and freeze until needed.
Original Recipe: Careme Pastry
