Smoked Salmon and Egg Roll Image by Author

Smoked Salmon and Egg Roll Ingredients:

• 6 Eggs
• 6 Sheets of Filo Pastry
• 60g of Butter
• 200g of Smoked Salmon
• 1 Cup of Green Olives
• 2 Tablespoons of Baby Capers

Method:

Preheat oven to 200°C

1. Line a large oven tray with baking paper
2. Put eggs into a medium-sized heavy-based pan, cover with cold water, put over a medium heat and bring to a simmer
3. While gently stirring the eggs with a wooden spoon, to help centre the egg yolks, cook the eggs for 8 minutes
4. Drain the eggs and crack the egg shells before covering the eggs with cold water and let stand for 5-10 minutes before peeling
5. Put peeled eggs in a glass bowl
6. Melt the butter
7. Rinse the baby capers and coarsely chop the olives
8. Put a sheet of filo on a flat surface, brush with butter and top with another sheet of filo pastry
9. Continue to layer remaining filo pastry sheets, brushing each sheet in turn with butter
10. Leaving a 4cm border around the edges of the layered filo pastry sheets, lay the smoked salmon down 1 long side of pastry
11. Combine olives and capers in a bowl
12. Sprinkle half of the olive and baby caper mixture over the smoked salmon
13. Place whole eggs on top of the smoked salmon olive/baby caper mixture
14. Sprinkle the remaining olive/baby caper mixture over the top of the eggs
15. Gently roll pastry, folding in the sides as you go, to enclose the filling
16. Transfer smoked salmon and egg roll to baking paper-lined baking tray and brush with remaining butter
17. Transfer loaded baking tray to an oven preheated to 2000C and bake for 25-30 minutes or until pastry is golden and crisp
18. Remove the cooked smoked salmon and egg roll from the oven and let stand for 5 minutes before cutting into slices

Serving:

• Serves 4
• It is best for your dinners to season their smoked salmon and egg roll with salt and pepper themselves particularly as olives can sometimes be a little salty
• Can be served hot, cold or anywhere in-between
• A chervil cream sauce makes a wonderful dipping sauce for smoked salmon and egg rolls
• So too does tomato ketchup, chili sauce and Basil Pesto