Island Smoked Salmon Samosa Recipe
Indulge in a tropical twist with our Island Smoked Salmon Samosa, where flaky, golden pastry envelops rich, smoky salmon, infused with zesty island spices. Each bite delivers a harmonious blend of savory and slightly sweet notes, perfectly complemented by a refreshing mango chutney on the side. Experience a taste of paradise with this irresistible appetizer!
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Ingredients
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Dough
Filling
For frying
Method
Dough Preparation
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and vegetable oil, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
Filling Preparation
Prepare the Filling
In a bowl, mix together the smoked salmon, cream cheese, chopped green onions, capers, lemon juice, dill, and black pepper until well combined. Set aside.
Assembly and Cooking
Assemble the Samosas
Divide the rested dough into small balls. Roll each ball into a thin circle (about 6 inches in diameter). Cut the circle in half to form two semicircles. Take one semicircle, form a cone shape, and seal the edge with a little water. Fill the cone with the salmon filling and seal the top edge by pinching.
Fry the Samosas
Heat the vegetable oil in a deep skillet over medium heat. Fry the samosas in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve
Serve the island smoked salmon samosas hot with your favorite dipping sauce.
