Crispy smoked salmon and herb rolls

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 80 g smoked salmon
• 2 2 hard-boiled eggs
• 3 3 tablespoons herbs of your choice
• 4 1 tablespoon Mustard
• 5 6 sheets of brick pastry
• 6 olive oil
• 7 pepper (optional)
• Total weight: 300 grams

Times:

Preparation	Cooking	Start to finish
40 min.	8 min.	50 min.

Step by step recipe

• 1: Preheat the oven to 390°F (200°C).
  Cut 80 g smoked salmon into thin julienne ribbons.
• 2: Chop 2 hard-boiled eggs with a knife.
• 3: Chop the herbs (you will need about 3 tablespoonsful) and put these into a bowl.
  I suggest a combination of parsley, chives, coriander and dill, but use what you have available.
• 4: Add 1 tablespoon Mustard, wholegrain if possible.
• 5: Add the salmon julienne...
• 6: ...the chopped hard-boiled eggs...
• 7: ...and mix thoroughly.
  This should not need any extra salt, but you can add pepper.
• 8: Lay a sheet of brik (or filo) on the work surface, then brush with olive oil.
• 9: Lay a second sheet on top...
• 10: ...and brush this with oil as before.
• 11: Place 2 tablespoonfuls of filling near the edge of the pastry.
• 12: Then roll up neatly.
  Use up all the filling like this.
• 13: Cut the rolls into sections.
• 14: Push toothpicks (cocktail sticks) through the rolls to stop them unrolling during cooking. Stand them upright on a baking sheet.
• 15: Bake for about 7 or 8 minutes, until the brik or filo sheets are crisp.
• 16: Serve with a cream cheese with herbs beaten into it like a boursin with garlic and herbs, or a savoury whipped cream with salt and pepper and a little vinegar to add a hint of sharpness.

Remarks

If possible, serve these crispy rolls piping hot, accompanied by a really cold cheese or savoury cream. The contrast is delightful.

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