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Smoked salmon and Parmesan straws

Made at J Sheekey | Serves 15-20 straws

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100g smoked salmon
200g puff pastry
2 tbsp grated Parmesan
1 medium sized free range egg yolk
Freshly ground black pepper

Pre-heat the oven to 180°C / gas mark 4.

Place the puff pastry sheet on a floured surface and roll to a thickness of around 4mm. Brush with egg yolk and lay smoked salmon on top. Sprinkle liberally with Parmesan and season with black pepper. Cut into strips of 2cm wide.

Take each strip at both ends and twist in opposite directions. Lay on a greased baking tray at least 2cm apart as they will expand and move during cooking. Sprinkle with a little more Parmesan.

Bake for 10 to 12 minutes or until golden.

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