Puff Pastry Smoked Salmon Rolls

Ingredients (makes approx. 12 rolls):

• 1 sheet puff pastry (from the refrigerated section)

• 150 g cream cheese (plain or with herbs)

• 6 tbsp finely chopped green onions (scallion stems)

• 200 g smoked salmon slices

• 1 egg (for brushing)

Instructions:

1. Preheat oven to 200°C top/bottom heat (or 180°C fan/convection).

2. Roll out the puff pastry and spread evenly with the cream cheese.

3. Sprinkle the chopped green onions over the top.

4. Lay the smoked salmon slices evenly across the surface.

5. Roll the puff pastry tightly from the long side into a log.

6. Cut the roll into approx. 2 cm thick slices and place them flat on a baking sheet lined with parchment paper.

7. Brush the tops with the beaten egg.

8. Bake in the preheated oven for 15–20 minutes, until golden brown.

Tip:

These are delicious both warm and cold – perfect as a snack, finger food, or for brunch.
For a fresh twist, you can mix a little dill or lemon zest into the cream cheese.