• 1 roll of puff pastry, chilled
  • 200 g fresh-smoked salmon
  • 100 ml low-fat crème fraîche
  • 2 hard-boiled eggs, chopped
  • 50 ml leeks, cut into thin strips
  • 2 tblsp dill, chopped
  • 1 tblsp dijon mustard
  • 1 tblsp siúcra light golden brown sugar


  • Roll out the puff pastry and cut out two large hearts using a heart-shaped tin or a sharp knife.
  • Combine the crème fraîche, mustard, Siúcra brown sugar, eggs, leek and dill.
  • Spread the filling onto one of the hearts, leaving a 2 cm margin around the edges.
  • Arrange the salmon on top of the filling. Brush the edges of the heart with egg and place the other heart on top.
  • Press the edges together firmly to keep the filling from leaking out.
  • Bake at 200ºC for about 25 minutes. Serve with a fresh salad.