You will need
250 g All Butter Puff Pastry
pinch of salt and sugar
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.
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.
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.