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Fish Pastry Cups
(0 votes)
Difficulty:
moderate
Preparation:
35 min.
Preparation
ready in 1 hr 5 mins
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Ingredients
for
12
- Ingredients
- 11 ozs Puff pastry
- flour
- 6 Tbsps Crème fraiche
- 1 Tbsp creamed Horseradish
- salt
- peppers
- 1 Fennel bulb (thinly sliced)
- 4 smoked Salmon (thinly sliced)
- To garnish
- fennel fronds
Preparation steps
1.
Lightly grease 12 deep muffin tins.
2.
Roll out the pastry on a lightly floured surface and cut out 12 rounds to line the muffin tins. Prick the bases with a fork. Line the bases with non-stick baking paper and baking beans. Chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6.
4.
Bake for about 20 minutes until golden. Remove the paper and beans and bake for a further 5 minutes until cooked through. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
Mix together the creme fraiche and horseradish. Season to taste with salt and pepper. Place a spoonful in each pastry case.
6.
Arrange the fennel slices and smoked salmon in the pastry cases and garnish with fennel leaves.
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