Cured Salmon Galettes

Adapted from recipe by Donna Hay

Makes 8

1x sheet ready-rolled flaky pastry

1x egg, lightly beaten

1/2 cup sour cream

1 teaspoon white wine vinegar

1 tablespoon chopped flat leaf parsley

pinch dried tarragon flakes

1 heaped teaspoon capers

flaky sea salt & freshly ground black pepper

8x slices of gravlax

handful of rocket leaves.

Preheat oven to 200 degrees C (390 degrees F).

Cut the pastry square into four equal squares, then cut each square in half - you will end up with four rectangles.  Brush the pastry rectangles with the beaten egg, and prick each one in several places with a fork.  Place the prepared pastry on a parchment lined baking sheet, and bake in the preheated oven until puffed and golden - about 10 minutes.

Meanwhile, in a small bowl, mix together the sour cream, vinegar, parsley, tarragon, capers, salt and pepper.  Taste and adjust any of the flavourings as necessary.

Remove the baked pastry from the oven.   Top each one with a dollop of the sour cream mixture, a slice of salmon and a rocket leaf.

Serve immediately or at room temperature.

This is a great appetiser to serve for any festive occasion, or would also make a delicious, light lunch served with a fresh salad.