Name: Smoked salmon and cream cheese galettes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 350g puff pastry; 1 egg yolk, beaten with a splash of milk or water; 1 tsp mixed seeds, such as poppy and sesame; 4 tbsp soft cheese; 2 tbsp soured cream; 2 tsp baby capers; 1 lemon, zested to make 1 tsp and juiced to make 2 tbsp; 1 tbsp chopped chives; 1 tbsp chopped dill, plus extra to serve; 100g smoked salmon, cut into pieces; dressed salad leaves and lemon wedges, to serve

Smoked salmon and cream cheese galettes on plates surrounded by cutlery and a napkin

350g puff pastry
1 egg yolk
beaten with a splash of milk or water
1 tsp mixed seeds
such as poppy and sesame
4 tbsp soft cheese
2 tbsp soured cream
2 tsp baby capers
1 lemon
zested to make 1 tsp and juiced to make 2 tbsp
1 tbsp chopped chives
1 tbsp chopped dill
plus extra to serve
100g smoked salmon
cut into pieces
dressed salad leaves and lemon wedges
to serve

Method

step 1
Unroll the pastry and cut out four 13cm diameter circles using small plates or bowls as a guide. Freeze the left-over pastry to use in another recipe.
step 2
Heat the oven to 200C/180C fan/gas 6. Put the circles on a large non-stick baking sheet. Chill for 10 mins then use a small knife to score a border 2cm in from the edge. Glaze the border with the beaten egg yolk, then sprinkle it with seeds. Bake for 25-30 mins or until puffed up, golden and cooked through. Gently push down the centre circles of the galettes to create a cavity. Leave to cool.
step 3
Mix the cheese, soured cream, capers, lemon zest and juice, and chopped herbs, and season well. Divide the mixture between the pastry cases then carefully spread out. Arrange the salmon on top and scatter over extra dill fronds. Serve with salad and lemon wedges on the side.