Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | 8 x 8 in Jus-rol Puff Pastry Sheet, thawed |
\N \N | Beaten egg to glaze |
6 ounces | Kipper pate |
2 tablespoons | Single cream |
1 tablespoon | Lemon juice |
3 ounces | Cucumber, grated |
4 tablespoons | Fromage frais |
1 tablespoon | Single cream |
2 teaspoons | Chopped fresh mint |
\N small | Clove of garlic, crushed |
\N \N | Lemon slices and cucumber for garnish |
Roll out the pastry to form a 25.5cm (l0in) square. Cut iu half then cut each piece lengthways to give 12 slices. Brush with beaten egg and place on a baking sheet. Bake at 200oC (400oF ) mark 6 for about lOmin, or until risen and golden. Meanwhile mix together the pate, cream and lemon juice. Season. Combine the remaining ingredients to give the cucumber dressing a runny consistency, seasoning to taste.
Cool pastry on a wire raek, trim and sandwich in pairs with pate.
Arrange on plates with dressing and garnish with lemon slices and cucumber. Serve cold.
Source: Jus-rol: Pastry for today