These savoury treats made using Superior Gold Smoked Salmon are perfect for New Year's Eve entertaining.
Preheat oven to 190C. Cut pastry into 5cm x 5cm squares. Brush pastry with egg. Place squares onto a lined tray. Bake for 15 minutes.
Remove skin from the salmon, break salmon into flakes. Mix the Superior Gold Hot Smoked Salmon sauce sachet of tomato chilli chutney through the flakes. Set aside.
Peel celeriac. Using a mandolin or cutting by hand, cut celeriac into fine batons. Mix with olives, mayonnaise and 1/4 cup of chervil.
To serve, top puff pastry squares with salmon flakes. Place on celeriac salad, garnish with chervil.
Crisp Sauvignon Blanc
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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