Savory Selection Recipe
Smoked Salmon, Chive Crème Fraîche & Watercress, Coronation Chicken, Duck & Hoisin Sausage Roll, Lobster Brioche Roll - Served Warm, Vegetarian Cream Cheese & Cucumber, Spiced Sweet Potato & Squash Pastry
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Ingredients
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Smoked Salmon, Chive Crème Fraîche & Watercress
Coronation Chicken
Duck & Hoisin Sausage Roll
Lobster Brioche Roll - Served Warm
Vegetarian Cream Cheese & Cucumber
Spiced Sweet Potato & Squash Pastry
Method
Smoked Salmon, Chive Crème Fraîche & Watercress
- 1
Make chive crème fraîche
In a small bowl combine crème fraîche, chopped chives, lemon zest, lemon juice, salt and black pepper. Stir until smooth and taste; adjust seasoning. Refrigerate until ready to assemble (at least 10 minutes).
- 2
Assemble
Split mini brioche buns or warm blini. Spread about 1 tablespoon of chive crème fraîche on each base. Top with a small handful of watercress (about 1/6 cup per bun) then 1 ounce of smoked salmon folded neatly. Finish with a small dollop (1/2 tsp) of crème fraîche and a sprinkle of extra chives. Serve chilled or at room temperature.
Coronation Chicken
- 3
Prepare dressing
In a bowl whisk together mayonnaise, Greek yogurt, mango chutney, curry powder, turmeric and lemon juice until smooth. Season with salt.
- 4
Combine salad
Add shredded chicken, chopped sultanas and toasted flaked almonds to the dressing. Fold gently until evenly coated. Stir in chopped cilantro if using. Taste and adjust seasoning.
- 5
Portion
Spoon approximately 2 tablespoons of coronation chicken into each mini brioche or sandwich, garnish with a few extra almonds on top. Serve chilled or at room temperature.
Duck & Hoisin Sausage Roll
- 6
Make filling
Heat 1 tsp vegetable oil in a skillet over medium heat. Add shredded duck and stir for 1–2 minutes until warmed. Stir in hoisin sauce, soy sauce, sesame oil, five-spice and sliced green onion. If mixture seems loose, sprinkle cornstarch and stir until it just thickens. Remove from heat to cool slightly.
- 7
Form rolls
Preheat oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface. Cut pastry into 6 equal rectangles. Place a line of duck filling down the center of each rectangle. Brush edges with beaten egg. Fold pastry over to encase filling and press seams to seal. Place seam-side down on a baking sheet lined with parchment. Brush tops with egg wash and score lightly if desired.
- 8
Bake
Bake in preheated oven for 15–18 minutes or until pastry is golden and puffed and internal filling is hot. Let cool 2 minutes, then slice each into bite-sized pieces if desired and serve warm.
Lobster Brioche Roll - Served Warm
- 9
Prepare lobster salad
In a bowl combine chopped lobster meat, mayonnaise, minced shallot, tarragon or chives, lemon juice, salt and pepper. Stir gently to combine; avoid breaking up lobster chunks.
- 10
Toast rolls
Heat a skillet over medium heat and melt 1 tablespoon butter. Split brioche rolls and lightly toast cut sides in butter until golden (about 1 minute).
- 11
Assemble and serve warm
Fill each toasted brioche with about 1.25 ounces (roughly 2–3 tablespoons) of lobster mixture. Serve immediately while warm.
Vegetarian Cream Cheese & Cucumber
- 12
Make spread
In a bowl beat together softened cream cheese and Greek yogurt until smooth. Stir in lemon zest, chopped dill (or chives), salt and pepper.
- 13
Assemble
Spread about 1 tablespoon of cream cheese mixture on each mini bread round or cracker. Top with 2–3 thin cucumber slices and a small sprig of dill if desired. Serve chilled or at room temperature.
Spiced Sweet Potato & Squash Pastry
- 14
Cook vegetables
Preheat oven to 400°F (200°C). Toss diced sweet potato and butternut squash with olive oil, salt, pepper, ground cumin, ground coriander, smoked paprika and chili flakes on a baking sheet. Roast for 20–25 minutes until tender and slightly caramelized. Alternatively, sauté the chopped onion in a skillet until translucent, add garlic, then add diced vegetables and cook until soft. Allow to cool slightly.
- 15
Assemble filling
If using, mash a portion of roasted vegetables and combine with the remainder to create a cohesive filling. Stir in crumbled goat cheese or feta if using for creaminess and adjust seasoning to taste.
- 16
Form pastries
Reduce oven to 375°F (190°C). Roll out puff pastry and cut into 6 squares. Spoon about 2–3 tablespoons of the sweet potato-squash filling into the center of each square. Brush edges with beaten egg, fold into parcels (triangles or envelopes) and seal edges with a fork. Brush tops with egg wash.
- 17
Bake
Bake pastries for 18–22 minutes until puffed and golden. Cool 3–5 minutes before serving warm.
