Smoked salmon straws

Name: Smoked salmon straws
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 8
Ingredients: 250 g (9oz) ready-rolled puff pastry; 25 g (1oz) each finely grated Gruyère and Parmesan; 50 g (2oz) smoked salmon trimmings, finely chopped; Pinch of cayenne pepper; 1 large egg yolk, beaten with 1 tbsp milk; A little flour to dust

These crispy salmon straws make a great party snack

By The GH Kitchen TeamPublished: 05 January 2007

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Yields:

Prep Time:

12 mins

Cook Time:

15 mins

Total Time:

27 mins

Cal/Serv:

160

Ingredients

250 g (9oz) ready-rolled puff pastry
25 g (1oz) each finely grated Gruyère and Parmesan
50 g (2oz) smoked salmon trimmings, finely chopped
Pinch of cayenne pepper
1 large egg yolk, beaten with 1 tbsp milk
A little flour to dust

Directions

1. Step 1
  Preheat the oven to 190ºC (170ºC fan) mark 5. Flour a clean work surface, then roll out the pastry as thinly as possible into a 30.5 x 51cm (12 x 20in) rectangle. Position one of the long sides to face you and trim the edges to neaten.
2. Step 2
  Mix together the cheeses, smoked salmon and cayenne pepper in a bowl and scatter over the upper half of the pastry, leaving a small border along the top.
3. Step 3
  Brush the border with beaten egg yolk mixture and fold the lower half of the pastry over the top half to enclose the smoked salmon mixture. Season. Press down edges to seal, then lightly roll the pastry again.
4. Step 4
  Cut vertically into strips about 2cm (¾in) thick. Holding each strip with both hands, twist five times. Lay on two non-stick baking sheets, pressing the ends together well so they don't unravel when cooking.
5. Step 5
  Bake for 12-15min until golden. Cool on a wire rack, then serve with drinks - on their own or with a selection of nuts and olives. To serve: reheat on a baking sheet for 2-3min in an oven preheated to 220°C (200°C fan) mark 7.

Per Serving:

Calories: 160
Total carbs: 12 g
Total fat: 10 g
Saturated fat: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time