Title: Baked Smoked Salmon & Feta Cheese En Croute
Categories: Fish Main
Yield: 2 Servings
| 3 | oz | Smoked salmon, diced |
| 6 | oz | Cream cheese, softened |
| 3 | oz | Feta cheese |
| 1 | | Egg, slightly beaten |
| 1 | ts | Capers |
| 2 | tb | Finely chopped parsley |
| 4 | | Scallions, topped, diced |
| 1 | tb | (or more) poppy seeds |
You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle, and
some melted butter. Preheat the oven to 375 degrees. In a medium bowl, hand
mix the salmon, cream cheese, Feta cheese, egg, capers, parsley, and
scallions. Roll out the pastry sheet to double its size. Liberally brush it
with melted butter. Spread the salmon mixture over the sheet. Roll up,
jelly-roll style, folding the ends in to seal. Brush the top of the roll
with melted butter and sprinkle with poppy seeds. Make 1/2 inch deep
diagonal slashes across the roll to allow steam to escape. Bake the roll
for 20 to 30 minutes or until golden. Serve warm.