Smoked Salmon, Whipped Feta & Olive Party Pastries

Smoked Salmon, Whipped Feta & Olive Party Pastries

Serves 4

Ingredients

2 sheets puff pastry, chilled but not frozen

200 grams premium smoked salmon

300 grams whole milk feta, room temperature

2 tsp dried thyme

3/4 cup OEL black kalamata olives, halved and sliced

1/4 cup OEL olive oil

Lemon, micro greens, maple syrup or honey to serve

Method

In a small bowl, break up the feta with a fork and once it softens, begin to whip, aerating so it starts to look like cream cheese. Once completely smooth and fluffy, add the thyme and mix to incorporate.

On clean working surface, cut your pastry into 4/6 (4 if you would like larger appetisers or 6 for single bite finger food style nipples). In the centre, dollop a large tablespoon of whipped feta, spreading to create an even layer with a small border left clean. Top with some cut olives. Gently fold the edges in, using that free edge to create a swirl style form. I like to do this veery rustically so use your creativity and make each unique.

Place on a baking tray lined with parchment paper (you will need two trays so you don’t crowd the pastries). Repeat with remaining ingredients.

Preheat the oven to 200℃. Using a pastry brush, paint the folded surfaces with the OEL. You can sprinkle with sesame seeds too but not necessary. Repeat to all pastries. Bake for 12-14 minutes on the middle rung or until golden brown on the surface and the feta is slightly bubblying. Remove from the oven and leave too cool for a maximum of 5 minutes.

To serve, arrange the pastries on a serving platter. Top with ribbons of smoked salmon and extra sliced OEL olives. Drizzle with honey or maple syrup and micro greens atop of each. Enjoy warm.