with Cheese and Smoked Salmon


  • Puff pastry (as needed)
  • 1 pcs Egg
  • 1 large slice Smoked salmon
  • Watercress (flavor and garnish)
  • 2 slices Tomato
  • 1/2 tsp Dijon mustard
  • 1 tsp Mayonnaise
  • Lettuce butterhead type 
  • 2 slices Emborg sliced cheese                                           


Roll and cut the puff pastry intro an even sheet and use a 15cm ring cutter to cut the circles of puff pastry. Cut some baking parchment into 20 by 40 rectangles and fold them into “pipes” that are 20 by 8 cm. Stuff the “parchment pipe” with wood slabs or folded aluminum that is 2 cm in height.

Place on a silpat lined baking tray and bake 185 degrees celsius for 8 to 10 minutes, or longer, until it has crisped and browned nicely. Brush the top side of the “hot pocket” with egg wash before baking for maximum color and crispness. This parchment lined “stuffing” will allow the crispy pocket to bake crisp around it, creating an open shape easy to stuff and easy to eat. Let the hot pocket cool down with the parchment lining inside. Remove this when cooled down. 

Mix the mayonnaise with the mustard and gently spread this around the bottom half of the hot pocket. Place the lettuce, the tomato slices and then the salmon slices. It is easier to place the salmon slices if they are cut into smaller pieces and then layered inside the hot pocket. Finally fold the sliced cheese and gently place that inside the hot pocket.