Smoked salmon straws

These crispy salmon straws make a great party snack

By The Good Housekeeping Cookery 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

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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