Title: Festive Salmon Garland
Categories: Jude3
Yield: 12 servings

300 g Cream cheese
75 g Watercress or baby spinach
-leaves
Zest and juice of one lemon
2 Cloves garlic; crushed
600 g Fresh salmon; skinned and
-boned
1 pk Puff or flaky pastry
1 Egg; beaten
Freshly ground black pepper

Place the cream cheese, watercress or spinach, lemon zest and juice, garlic
and black pepper into a food blender and blend until smooth and creamy.

Lay the pastry sheets out to approx. 45cm x 7.5cm and press the ends
together.

Cut the salmon into long strips and arrange in the centre of the pastry.

Spread over the cream cheese filling, brush the edges with beaten egg then
roll up as for a very long sausage roll.

Place onto a lightly greased baking tray, curl around to form a circle
(make sure the seam is on the bottom). Press the ends together, then brush
with beaten egg.

Decorate with holly leaves and berries cut from surplus pastry.

Brush with egg again, then bake on 200 C for 25-30 minutes until golden.

Serve cooled.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.