Jo Pratt's Salmon and Poppyseed Twists, Spicy Baked Tortilla Chips and Creamy Green Onion
Over a year ago
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Ingredients
- 150ml sour cream
- 200g soft cream cheese
- 1 bunch of spring onions, roughly chopped
- 1 bunch of chives, roughly chopped
- Sea salt and freshly ground black pepper
- 6tbsp olive oil
- ½tsp cayenne pepper
- 1tsp sea salt
- 10 small tortilla wraps
- 150g smoked salmon, very thinly sliced
- 375g ready rolled puff pastry
- Sea salt and freshly ground black pepper
- 1 egg, beaten
- 1tsp poppy seeds
Accompaniment
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Description
You don't need to attempt any fireworks with the cuisine. Food that's easy to eat standing up and doesn't need a knife and fork is what's required.
Method
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1
CREAMY GREEN ONION DIP - Serves 8
Place the sour cream, cream cheese, spring onion and chives in a food processor and blend until the onions and chives are finely chopped.
Season with salt and black pepper and transfer to a couple of serving bowls. keep covered in the fridge until needed.
SPICY BAKED TORTILLA CHIPS - Serves 8
Preheat the oven to 200C/180C fan/gas 6.
Mix together the olive oil, cayenne pepper and salt and brush over both sides of the tortilla wraps. Stack them on top of one another and cut into eight triangular wedges.
Place the wedges on a couple of baking trays in a single layer. Bake in the oven for about 6 to 8 minutes until they're golden and crispy.
Remove from the oven and serve warm or cold. Once they are cool, they will keep crisp for at least a week in an airtight container.
SALMON AND POPPYSEED TWISTS
Preheat the oven to 220C/200C fan/gas 7.
Lay the salmon in a single layer on top of the puff pastry and season with a twist of black pepper.
Cut the pastry in half lengthways, and then each half into 1cm-thin strips. Gently twist each strip and lay them on a couple of non-stick baking trays, keeping them just slightly apart.
Brush with the beaten egg and scatter over the poppy seeds and a little sea salt.
Cook in the oven for 10 to 12 minutes or until they are a light golden brown.
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