Smoked Salmon And Horseradish Pockets Recipe

Name: Smoked Salmon And Horseradish Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups all purpose flour; 1 cup butter softened and diced + 2 tbsp; 2 3/4 cups sour cream; 2 tablespoons prepared horseradish; 14 ounces smoked salmon cut into strips; 1/2 cup pine nuts toasted; 2 tablespoons capers; 5 sprigs fresh dill chopped; 1 egg yolk; 2 teaspoons cold water

Servings: persons

3 1/2 cups all purpose flour
1 cup butter softened and diced + 2 tbsp
2 3/4 cups sour cream
2 tablespoons prepared horseradish
14 ounces smoked salmon cut into strips
1/2 cup pine nuts toasted
2 tablespoons capers
5 sprigs fresh dill chopped
1 egg yolk
2 teaspoons cold water

1
Combine flour, butter and 1 1/2 cups sour cream. Knead with the dough hook of a mixer, then with your hands, until smooth. Wrap in plastic wrap and chill for 45 mins.
2
Preheat oven to 400u00b0F. Line 2 baking sheets with parchment paper. On a floured work surface, roll out dough to 1/4 inch thick. Cut 14 - 6 inch discs then lay out on work surface. Mix horseradish, remaining sour cream and a pinch of salt then spread over discs, leaving a 1 inch border around edges. Top with salmon, pine nuts, capers and dill. Fold pastry over filling and press edges firmly. Transfer to baking sheets and brush with egg wash. Bake for 30 mins. Serve warm or cold.

1552

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 cups all purpose flour, 1 cup butter softened and diced + 2 tbsp, 2 3/4 cups sour cream, 2 tablespoons prepared horseradish, and more.

Yes, Smoked Salmon And Horseradish Pockets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon And Horseradish Pockets

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