These savoury treats made using Superior Gold Smoked Salmon are perfect for New Year's Eve entertaining.


  • 185g Superior Gold Hot Smoked Salmon Natural (includes sauce sachet)

  • 1 sheet of ready-made puff pastry

  • 1 egg yolk 200g celeriac, peeled

  • 1/2 cup green olives, finely sliced

  • 2 tbs mayonnaise

  • 1 bunch chervil, half chopped


  • 1.

    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.

  • 2.

    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.

  • 3.

    Peel celeriac. Using a mandolin or cutting by hand, cut celeriac into fine batons. Mix with olives, mayonnaise and 1/4 cup of chervil.

  • 4.

    To serve, top puff pastry squares with salmon flakes. Place on celeriac salad, garnish with chervil.

  • Serving suggestion:

  • 1.

    Crisp Sauvignon Blanc

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 242kj
  • Fat Total 16g
  • Saturated Fat 3g
  • Protein 7g
  • Carbohydrate 16g
  • Sugar 0g
  • Sodium 393mg

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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Makes 25

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