Smoked Salmon on Kataifi


makes 35

150g Antoniou Kataifi pastry
1/4 cup olive oil
200g crème fraiche (or thick sour cream)
150g smoked salmon
30g salmon roe (optional)
chopped chives, to garnish


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

Place 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 pastry on prepared tray and form into a 5 cm flat disc, using your palm to flatten. Continue with remaining pastry. Bake 15 minutes or until lightly golden. Allow to cool.

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

Cook’s Tip: Serve this easy to prepare, elegant savoury with Champagne or cocktails. Kataifi bases can be prepared a day ahead and stored in an airtight container.