- Prep Time: 10 minutes
- Cook Time: 1h 30 min
Smoked Salmon Pastries with a Spicy Tomato Sauce
With lockdown around the country scheduled to be relaxed in October now is the time to consider labour light and delicious menu options that will be suitable for seasonal events such as the Spring Racing season. Our smoked salmon pastries with a house made spicy tomato sauce is guaranteed to be a crowd pleaser that won't place undue pressure on your kitchen and catering staff. The smoked salmon savouries can be over baked from frozen and the tomato sauce is best made in bulk and allowed to rest for a few days prior to use. We use Pacific West's Smoked Salmon Savouries - parcels of puff pastry filled with smoke salmon folded though a traditional dill and mustard sauce.
For the smoked salmon pastries
Preheat oven to 180C ( 200C Convection) Bake for approximately 20 minutes until pastry rises with a light golden brown crust. Rest 2-3 minutes before serving.
For the spicy tomato sauce
Combine tomatoes, onions, chillies, sugar, vinegar, salt and spices in large saucepan. Simmer gently for about one and half hours until mixture is quite thick and the colour has deepened. Push sauce through a sieve or mouli. (you need to take out the seeds and skin otherwise the sauce will be slightly bitter) Return sauce to a clean saucepan and cook gently until sauce reaches desired consistency. It should have a good thick, pouring consistency. Remember it will thicken up as it cools. Pour into sterilized jars or bottles and seal. Let rest and mellow for a few days in bottles before using.
For our smoked salmon pastries we use Pacific West’s Smoked Salmon Savouries. Delicate parcels of puff pastry filled with smoke salmon folded though a traditional dill and mustard sauce.
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