1. Preheat oven to 195°C. 2. Line a baking tray/sheet with baking paper. 3. Cut the shortcrust pastry in half and spread each half with the cottage cheese. 4. Sprinkle over the chopped herbs and chopped capers, then place one salmon fillet on top of each sheet. 5. Slice the bocconcini and place on top of the salmon. 6. Cut the puff pastry in half. 7. Egg wash the shortcrust edges then place the puff pastry on top and crimp the edges with small folds or you could use a fork pressing to seal but the crimping gives a pretty effect. 8. Brush the pastry with the egg wash. 9. Bake for about 15 to 20 minutes until crisp and golden. 10. Lemon Cream Sauce - Place the cream, lemon zest, 2 drops of lemon juice and parmesan into a pan and heat until the cheese is melted and then mix the arrowroot with cold water until smooth and stir into the just boiling cream and stir until thickened. 11. Halve the parcels on the angle and place on serving plate and top with lemon sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
