Recipe
Salmon & Cream Cheese Jalousie
Flaky salmon, lemony cream cheese and fresh herbs enclosed in golden puff pastry, then baked as a neat lattice-topped jalousie for an elegant lunch or light supper.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Flake the cooled salmon into a bowl, checking for bones. Mix the cream cheese with the dill, chives, lemon zest and juice, mustard and capers, then season with pepper.
Fold the salmon through the cream-cheese mixture without breaking up every flake, and chill it while preparing the pastry.
Heat the oven to 200°C/180°C fan and line a baking tray. Cut the pastry into two rectangles and place one on the tray.
Spoon the cold filling onto the pastry, leaving a 2cm border, and brush that border with beaten egg.
Slash the folded second rectangle at regular intervals, unfold it over the filling, then press and crimp the edges.
Brush the top with egg and bake for 25–30 minutes until well risen and golden. Rest for five minutes before serving.
Notes
Keep the filling cool before assembling the pastry so the base stays crisp.
About this recipe
This salmon and cream cheese jalousie pairs tender flakes of cooked salmon with full-fat cream cheese, lemon, dill, chives, Dijon mustard and optional capers. The savoury filling is wrapped in ready-rolled puff pastry, giving the finished bake a crisp, golden shell and a soft, well-seasoned centre.
Keep the filling chilled while you prepare the pastry and leave a clear border for sealing. A short rest after baking makes the lattice easier to slice cleanly. Serve warm with dressed leaves, steamed green vegetables or a sharp cucumber salad for contrast at home.
