Title: Smoked Salmon and Mascarpone Boats
Categories: Appetizer Smoke Salmon
Yield: 36 Servings

150	g	Smoked salmon, finely
		Chopped
150	g	Mascarpone
1/2	ts	Freshly chopped dill
		(optional)
		Lemon juice
36		Prepared pastry boats
		(recipe follows)
		Dill sprigs, extra, to
		Garnish

Combine salmon, mascarpone and dill in a bowl. Season to taste with lemon juice and freshly ground black pepper. Spoon into prepared pasta boats and garnish with dill sprigs.

Pastry boats: Process 185g of plain flour and 90g unsalted butter with a pinch of salt in a food processor until mixture resembles fine breadcrumbs. With motor running, add 1 egg yolk and enough iced water, about 1 tablespoon, to mix to a dough. Turn out on a floured surface and knead lightly until smooth. Wrap in plastic wrap and chill for 10 minutes. Roll out pastry 3mm thick between two sheets of greaseproof paper. Remove paper and place pastry over lightly buttered metal pastry boat moulds. Run a rolling pin over pastry to cut the excess pastry away. Prick the bases with a fork. Place cases on an oven tray and bake at 190C for 10-12 minutes, or until golden. Allow to stand in moulds for 5 minutes before turning out on a wire rack to cool completely. Bon Appetit - Exec.Chef Magnus Johansson

Source: Australian Gourmet Traveller Nov'93

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