200g Regal Cold Smoked Manuka Salmon, diced
1 packet pre-made puff pastry sheets (5 sheets)
2 medium potatoes, peeled, cooked
2 tablespoons freshly chopped dill
1 scallion and/or spring onion, finely diced
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt
2 eggs, beaten
2 tablespoons sesame seeds
Remove the Regal Cold Smoked Manuka Salmon from the fridge and allow to rest at room temperature, before dicing.
Peel, dice and cook the potatoes in boiling salted water until tender. Drain and allow to cool.
Mash the cold potato together with the dill, scallion, and Regal Cold Smoked Manuka Salmon. Season to taste with kosher salt and freshly ground black pepper.
Preheat the oven to 400°F. Line a baking tray with baking parchment. Whisk the eggs together with 2 tablespoons water.
Cut the sheets of puff pastry dough into 5cm squares. Brush each square with egg wash. Place a spoonful of the potato and salmon mix onto one half of the pastry. Fold the square over, corner to corner to make a triangle pocket. Press the edges together and brush the top of the pastry with egg wash. Sprinkle with sesame seeds and lay each triangle on the baking tray.
Place the tray of knishes in the fridge for 10-20 minutes to chill before cooking.
Bake the pastries in the oven for 25 minutes until pastry is puffed and golden. Allow to cool slightly before serving. Accompany with apple slices and Manuka Honey.