1 Packet, 375g Carême spelt puff pastry, defrosted
200g Goats curd
150g Cream cheese at room temperature
150g smoked salmon, chopped (do not add salt to mix as smoked salmon is enough)
Zest of 1 lemon
1 tablespoon finely chopped tarragon or chives
1 egg, beaten
1 egg yolk, beaten with a dash of milk for egg wash
Crème Fraiche Dipping Sauce
200ml Crème Fraiche
1 tablespoon capers finely chopped
zest of 1 lemon
Preheat oven to 200°C fan forced (220°C conventional). Lightly dust work surface with flour. Cut pastry sheet in half and roll each half to 40cm x 20cm. Rest pastry in fridge while you make the filling.
In a bowl combine goats curd, cream cheese, salmon, lemon and herbs. Fold beaten egg into the mixture.
Remove one pastry piece from fridge and place on lined baking sheet. Place half the salmon mixture in the middle of each sheet of pastry ensuring you have enough each side to cover. Bring one side of the pastry up to cover half the mixture, egg wash a 1cm strip along the top. Bring the other side up to encase the mixture and overlap the pastry where it has been egg washed. Repeat with other piece of pastry.
Place in the freezer to set for 15-20 minutes. At this stage you can place in an airtight container and freeze until needed.
Cut each log into 12-14 pieces. Egg wash liberally with beaten yolk. Snip the top of each sausage roll using scissors.
Line an extra baking tray with baking paper and spread the sausage rolls out over two trays. Bake for 10 minutes at 200°C then reduce oven to 180°C and cook for a further 10 minutes until pastry is a dark golden brown.
For creme fraiche dipping sauce combine all ingredients and serve.