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Salmon & Dill Parcels

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October 3, 2015 by marksetchfield

IMG_7264Serves 4, prep time 25 minutes, cooking time 45 minutes

INGREDIENTS
1 sheet of puff pastry
1 tbsp of oil
1 large grilled salmon fillet
1 onion, finely chopped
3 tbsp of creme fraiche
1 chopped pickled gherkin
1 tsp of dried dill
1 tsp of mixed herbs
1 tbsp of capers
1 egg to seal and glaze
Salt and pepper

METHOD
Preheat the oven to 180 degrees. Grill the salmon fillet in some oil on a medium heat. Once cooked remove the skin place in a bowl and break up. Add the remainder of the ingredients and combine. On a floured surface cut the pastry sheet into four. Brush egg around the edges, then evenly add the mix in the centre of each square of pastry. Next fold over the sheets, pressing the edges with a fork to seal. Brush with egg and sprinkle over the dried herbs. Bake in the oven for 40-45 minutes until golden in colour.

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