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1
Defrost the puff pastry at room temperature.
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2
Dust with flour and roll with a rolling pin.
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3
(The top sheet should be larger than the bottom) Fold the top sheet in half, then cut a ladder-like pattern into the folded side.
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4
Open again.
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5
Leave the 2 sheets in the fridge until ready to use.
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6
Cut the raw salmon into 1 cm slices and sprinkle with salt and pepper (More is better.)
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7
Make the tartar sauce by mixing the ingredients and season with small amount of salt and pepper.
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8
Put the tartar sauce in a puff pastry sheet and line with the salmon slices.
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9
Brush around the edges with milk (not listed) and cover with another sheet of puff pastry.
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10
Press around the edges with a folk to seal.
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11
Brush the top with beaten egg if necessary.
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12
Bake in an oven preheated to 200-210C for about 30 minutes or until the pastry puffs up and turns a nice golden brown.
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13
If you make this for guests, brush a beaten egg over the top before you bake.
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14
It turns out even better.
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15
This picture is without an egg glaze.
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16
This is the side of the pie when sliced.
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17
Note: Please adjust the baking time and temperature according to your oven.
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18
I bought a new oven and found out the oven temperature wasn't suitable.
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19
Now, I bake in 230C for 10 minutes, then turn down to 170C for 20 minutes.
