Smoked Salmon Dill Palmiers Recipes

Steps:

• Unroll the pastry and brush one side all over with the beaten egg. Sprinkle over the poppy seeds, then flip over the pastry. Spread the cream cheese over the pastry and top with the smoked salmon, then scatter over the chives. With one of the longer sides facing you, mark a line roughly down the centre, but don't cut all the way through. Tightly roll each end in towards the middle until you reach the centre. Slice into 1cm-thick pieces and place, cut-side up, on a baking tray lined with baking parchment. Chill until ready to bake, or freeze for up to 2 months.
• Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until puffed up and golden brown (if baking from frozen, cook for an extra 5 mins). Leave to cool on a wire rack before packing for your picnic.

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Steps:

• Preheat oven to 400 degrees.
• Spread cream cheese over puff pastry, covering it to the edges.
• Arrange slices of salmon in one layer over cream cheese.
• Sprinkle evenly with dill and capers.
• With the long edge of the dough facing you, roll the top and bottom edges toward each other until they meet in the middle. Roll as tightly as possible, working quickly.
• Wrap in parchment paper and refrigerate for 5 minutes.
• Using a serrated knife, slice the roll into 18 even pieces. Arrange pieces on a baking sheet lined with parchment paper. Brush with beaten egg.
• Bake for 15 minutes. Rotate pan in oven and cook an additional 10 minutes or until pastry is golden brown.
• Serve palmiers (pahlm-YAY) hot from the oven or at room temperature.

Steps:

• Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
• Strain before using.

Steps:

• Peel the potatoes and slice thinly, cutting lengthways.
• The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor.
• Rinse the potatoes and shake dry.
• Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream.
• Gently melt the cream.
• Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper.
• Add the potatoes and stir them around thoroughly so all the slices are coated with cream.
• Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes.
• Remove the lid.
• The potatoes will now be almost cooked and there will be far more sauce.
• Give everything a good stir and remove from the heat.
• Preheat the oven to 360F or 180 degrees C.
• Smear a 1.
• 5 to two-litre capacity gratin dish with the butter.
• Whisk the egg yolks with the milk.
• Chop the dill.
• Add one third of the potato mixture to the buttered dish and smooth it out.
• Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon.
• Dribble over half the egg mixture.
• Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth.
• Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard.