Baked Smoked Salmon And Feta Cheese En Croute
|Smoked salmon||3 Ounce, diced (Use Good Quality)|
|Cream cheese||6 Ounce, softened|
|Feta cheese||3 Ounce|
|Egg||1 , slightly beaten|
|Finely chopped parsley||2 Tablespoon|
|Scallions||4 , finely diced (Green Tops Only)|
|Pastry sheet||1 , frozen, cut into a 3 x 8-inch rectangle|
|Melted butter||1 Tablespoon|
|Poppy seeds||1 Tablespoon (Or More)|
Preheat the oven to 375°.
In a medium bowl hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsley and scallions.
Roll out the pastry sheet to double its size.
Liberally brush it with the melted butter.
Spread the salmon mixture over the sheet.
Roll up jelly roll-style, folding the ends in to seal.
Brush the top of the roll with melted butter and sprinkle with poppy seeds.
Make 1/2-inch deep diagonal slashes across the roll to allow steam to escape.
Place the roll on a small baking sheet.
Bake the roll for 20 to 30 minutes or until golden.