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Smoked salmon and cream cheese galettes

• Janine Ratcliffe

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

plus chilling

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Serve these sesame seeded galettes topped with herby cream cheese and delicate smoked salmon as a starter or light lunch with some salad leaves

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Try this recipe for smoked salmon and cream cheese galettes, then discover our hot-smoked salmon oven hash, smoked salmon pâté with bagel crisps and smoked salmon and egg muffins. Then try more smoked salmon recipes.

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Smoked salmon and cream cheese galettes recipe

Ingredients

Nutrition

• 350g puff pastry

• 1 egg yolk

  beaten with a splash of milk or water

• 1 tsp mixed seeds

  such as poppy and sesame

• 4 tbsp soft cheese

• 2 tbsp soured cream

• 2 tsp baby capers

• 1 lemon

  zested to make 1 tsp and juiced to make 2 tbsp

• 1 tbsp chopped chives

• 1 tbsp chopped dill

  plus extra to serve

• 100g smoked salmon

  cut into pieces

• dressed salad leaves and lemon wedges

  to serve

Nutrition: per serving

• kcal318
• fat22.7g
• saturates10.7g
• carbs17.1g
• sugars1.8g
• fibre1.6g
• protein10.7g
• salt1.4g

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Method

• step 1

  Unroll the pastry and cut out four 13cm diameter circles using small plates or bowls as a guide. Freeze the left-over pastry to use in another recipe.

• step 2

  Heat the oven to 200C/180C fan/gas 6. Put the circles on a large non-stick baking sheet. Chill for 10 mins then use a small knife to score a border 2cm in from the edge. Glaze the border with the beaten egg yolk, then sprinkle it with seeds. Bake for 25-30 mins or until puffed up, golden and cooked through. Gently push down the centre circles of the galettes to create a cavity. Leave to cool.

• step 3

  Mix the cheese, soured cream, capers, lemon zest and juice, and chopped herbs, and season well. Divide the mixture between the pastry cases then carefully spread out. Arrange the salmon on top and scatter over extra dill fronds. Serve with salad and lemon wedges on the side.

Discover more starter recipes.

Authors

Janine RatcliffeFood director

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