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Makes: 4 Ingredients: - 1 sheet puff pastry
- 1/4 cup grated Australian pecorino
- 1 1/2 tblspns extra virgin olive oil
- 3 tspns white wine vinegar
- 1 1/2 tspns whole grain mustard
- 1/2 tspn honey
- freshly ground black pepper, for seasoning
- 50g rocket or mixed lettuce leaves
- 1/4 cup fresh basil leaves, torn
- 1 spring onion, thinly sliced
- 8 slices (160g) smoked salmon
- 250g King Island Dairy Black Label Double Brie, cut into 8 thick slices
Method: - 1. Cut puff pastry into 4 squares or rounds and place onto a lined oven tray, score a 1 cm border around the outer edge. Prick inside the border with a fork and bake at 180C for 5 minutes. Sprinkle pastry with pecorino then return to the oven for a further 5-7 minutes until golden and puffed. Allow to cool on a wire rack.
- 2. Combine oil, vinegar, mustard, honey and pepper in a jar and shake to combine.
- 3. Toss rocket, basil, spring onion and half the dressing together and divide between pastry squares. Top with slices of smoked salmon, King Island Dairy Black Label Double Brie and drizzle with remaining mustard dressing to serve.
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