Recipe Card

Salmon and Dill Canapé


  • 1 Jus-Rol™ Shortcrust pastry ready rolled sheet  
  • Egg, beaten to glaze  
  • 50g  parmesan cheese, finely grated
  • 1 carton of soured cream 
  • 200g Smoked salmon
  • 1 lime zest
  • Fresh dill

Equipment required

  • 4.5cm round pastry cutter
  • Baking Sheet
  • Pastry Brush


  1. Preheat oven to 200ºC (180º for fan assisted ovens)/ 400ºF/ Gas M6
  2. Cut pastry into discs - we used a 4.5cm cutter, brush with beaten egg and sprinkle over parmesan. Bake for 8-10 minutes until golden brown.
  3. Then top with 1 x tsp soured cream, 1 x small strip of smoked salmon, lime zest, sprig of dill