Makes ± 36
Dainty and delicious is the best way to describe these salmon canapés.

You will need

250 g All Butter Puff Pastry

1 egg
pinch of salt and sugar

100 g smoked salmon trout ribbons
125 g full cream cream cheese
2 t (10 ml) lemon juice
1 t (5 ml) Ina Paarman’s Sun-dried Tomato Pesto
½ t (2.5 ml) Ina Paarman’s Garlic Pepper Seasoning
2 spring onions
¼ cup (60 ml) fresh cream

fennel fronds



Adjust the oven rack to the middle position and preheat the oven to 200°C. Line a baking sheet with baking paper.

Remove the pastry from the freezer and leave at room temperature until semi thawed. Lightly roll the pastry out on a floured surface to 18 cm x 18 cm and transfer to baking paper.

Cut pastry into 3 cm squares with a pizza wheel or sharp knife. Do not separate squares.

For the egg wash, beat the egg with salt and sugar. Brush over the top of the pastry.

Bake for 15 – 20 minutes until golden brown and puffy. Leave to cool.


Salmon Paté

Cut salmon ribbons into smaller pieces. Blend salmon and the rest of the ingredients together in a food processor.

Taste and adjust seasoning. Paté has a fridge life of 4 days. It should not be frozen.


To Assemble

Split pastry squares.

Pipe or spoon small dollops of paté onto bottom half of pastry squares. Replace lid and garnish with fennel.

Arrange on a serving platter.

Serve at room temperature.