Smoked Salmon on Kataifi

Ingredients

Makes 35

150g Antoniou Kataifi Pastry

1/4 cup olive oil

200g crème fraiche (or sour cream)

150g smoked salmon

30g salmon roe (optional)

Chopped chives, to garnish

Method

Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper.

Place Kataifi Pastry in a large bowl and loosen until strands are separated, light and fluffy. Drizzle with olive oil. Mix Pastry with fingers until evenly coated with oil.

Place 1 tablespoon of Pastry onto prepared tray and form into a 5 cm flat disc, using the palm of your hand to flatten. Continue with remaining Pastry. Bake for 15 minutes or until golden. Allow to cool.

Top with crème fraiche, smoked salmon and roe. Garnish with chives.

Kataifi bases can be prepared a day ahead and stored in an airtight container.