Smoked Salmon Sausage Rolls

Method

1. Preheat oven to 200°C (220°C conventional).
2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour.
3. Cut pastry sheet in half, then roll each half to 40cm x 20cm in size. Place the pastry sheets into the fridge to rest while you make the filling.
4. In a medium bowl, combine the goat’s curd, cream cheese, salmon, lemon and herbs, then fold the beaten egg into the mixture.
5. Remove the pastry sheets from the fridge and place onto a lined baking sheet. Position half of the salmon mixture in the middle of each sheet of pastry, ensuring you have enough pastry on each side to cover the mixture. Pull one side of the pastry up to cover half of the mixture. Using a pastry brush, brush the egg wash over a 1cm strip along the top. Pull the other side up to encase the mixture and overlap the pastry on top of the egg wash to create a log. Repeat with the other piece of pastry.
6. Place the logs into the freezer to set for 15-20 minutes.
7. Once set, cut each log into 12-14 equal pieces. Egg wash the tops liberally with beaten yolk, then snip the top of each sausage roll with scissors.
8. Line an extra baking tray with baking paper and spread the sausage rolls out over two trays. Bake for 10 minutes at 200°C, then reduce to 180°C and cook for a further 10 to 15 minutes until the pastry is a dark golden brown.
9. Serving instructions: Combine the Crème Fraiche dipping sauce ingredients into a serving bowl. Serve the sausage rolls hot or cold with the dipping sauce and lemon wedges.
10. TIP: If you’re making this recipe ahead of time, make the recipe up to step 5, then place the logs into an airtight container and freeze until needed.