SEA SAMOSSAS
Sea samossas are a fresh and elegant proposal perfect as an appetizer to share. Inspired by marine flavours, they combine the smoothness of creamy cheese with the smoky nuance of trout and the herbal aroma of basil.
Their preparation is simple if you follow the steps explained in Codina, but with a refined result: the crunchy brick, spread with butter, embraces a delicate filling that brings Mediterranean freshness.
In addition, the triangular folding technique adds a visual touch that makes them irresistible. They are ideal to surprise without complication: just a quick hit in the oven is all it takes to create a warm, golden and tasty bite that is just as suitable for an informal dinner as it is for a more sophisticated occasion.
Ingredients
- 4 leaves of JR
- 1 tub (100g) of cream cheese
- 4 slices of smoked trout
- 30 g salted butter
- 6 sprigs of fresh basil
- Maldon salt
- White pepper
Steps to follow to make the sea samossas
- Initial preparations. Preheat the oven to 220 °C (gas 7). Meanwhile, melt the 30 g of salted butter in a small bowl.
- Prepare the brick strips. Cut the brick sheets into strips about 8 cm wide. Brush each strip with a thin layer of melted butter on both sides, which will ensure a golden, crispy finish.
- Make the filling. Finely chop the basil and cut the smoked trout into small cubes. Mix with the cream cheese until smooth. Add salt and pepper to taste.
- Form the triangles. Place half a slice of smoked trout at one end of each strip. Add about a teaspoon of the filling. Fold into a triangle (like a traditional samosa), making sure to seal the edges tightly so that it does not open during baking.
- Bake and serve. Arrange the samosas on a tray lined with baking paper. Bake at 180 °C for about 10 minutes, until golden brown and crispy. Serve immediately, accompanied by a light salad or as part of an appetizer board.
