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46
Easy
25 min
By Jo Pratt
Published 2009
These are best served straight from the oven when the pastry is deliciously crisp, so prepare them ahead, place on a baking tray and refrigerate. It’s then a quick manoeuvre from fridge to cooker just before you need them.
Lay the salmon in a single layer on top of the puff pastry and season with a twist of black pepper.
Cut the pastry in half lengthways, and then each half into 1cm thin strips. Gently twist each strip and lay them