Try swapping salmon for cod or another white fish in these tasty alternatives to sausage rolls
- 2 tbsp fresh dill, finely chopped,
- plus extra to serve
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 lemons
- 4 x 220g salmon fillets, skinned and halved (your in-store fishmonger can prepare this)
- 2 x 375g packs ready-rolled puff pastry
- 1 egg, beaten
- 1 tbsp poppy and/or sesame seeds
- Heat the oven to 200°C/180°C fan/Gas 6. Mix the herbs and the zest of 1 lemon together and sprinkle all over the salmon pieces. Season well with salt and pepper.
- Unwrap each roll of pastry and cut in half down the middle, to give 4 long rectangles.
- Lie the herby salmon down the middle and glaze the edges of the pastry with a little beaten egg, then wrap each side of the pastry over the salmon and seal.
- Transfer to greaseproof paper and place in the freezer for 10 minutes to firm up.
- Once chilled, glaze each roll with the remaining beaten egg (the glaze will stick to the cold pastry better and the rolls will be easier to cut). Trim and cut each log into 4.
- Sprinkle over the poppy or sesame seeds then bake for 20 minutes or until golden. Serve with lemon wedges and dill sprigs.
Per serving: calories 279 (14%), sugar 0.6g (<1%), fat 18g (26%), saturates 6.5g (33%), salt 0.4g (6.7%) of your guideline daily amount
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