Smoked salmon and gruyere palmiers

Smoked salmon and gruyere palmiers


  • 1 pack of shop bought puff pastry
  • 100g smoked salmon rillettes/pate
  • 100g gruyere cheese, grated
  • a few chives, finely chopped (optional)


  • Preheat oven to 200 degrees C.
  • Unroll the puff pastry and, if circular, cut off the edges to create a rectangular shape.
  • Spread the smoked salmon rillettes in a thin layer over the top of the pastry.
  • Sprinkle the grated gruyere cheese and chopped chives over the top of the rillettes.
  • Roughly mark half way on the pastry rectangle then take one of the longer sides and gently roll the pastry up.
  • Once at the half way mark, stop and start rolling again from the other side.
  • Wrap the rolled pastry tightly in cling film and freeze for about 20 minutes.
  • After it has been in the freezer, unwrap the cling film and cut the pastry into slices around 1cm thick.
  • Place on a tray covered with a baking sheet and put in the preheated oven until golden brown, around 10 minutes.

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