Cold Smoked Trout and Pecorino Palmiers


Cold Smoked Trout and Pecorino Palmiers

palmiers2Palmiers are a delicious French pastry, which can be either sweet or savoury, and so-called as they’re in the shape of a palm leaf.

These savoury puff pastry bites with our smoked trout are sure to be a hit at your next party, or as a tasty snack at any time. Using pre-made puff pastry, they’re really easy to make, and make for a decadent, flaky treat!

Makes around 20 palmiers.

Ingredients

  • 1 sheet of ready rolled all-butter puff pastry
  • 1 egg, beaten
  • 2 packets of RR. Spink & Sons Cold Smoked Trout
  • 40g freshly grated pecorino
  • grated lemon zest
  • finely chopped chives
  • freshly ground black pepper

Method

Layer the cold smoked trout to cover the sheet of puff pastry leaving a 1cm border at the top and bottom of the sheet.

Grate over the cheer using a fine grater and season with freshly ground black pepper.

Roll up the pastry from each long side to meet in the middle.

Brushing with a little egg to help it stick.  

Leave to rest in the fridge for 1 hour.

Meanwhile pre-heat the oven to 200C fan-assisted.

Using a very sharp knife, cut the roll into ½ cm slices. They should resemble two spirals  stuck together.  

Line a baking sheet with parchment paper and place the slices at least 2cm apart.

Bake for 12-15 mins until the pastry is crisp and golden.

To serve, sprinkle with grated Pecorino cheese, lemon zest and chopped chives.

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