SEAFOOD SAMOSAS
Seafood samosas are a fresh and elegant option for a shared appetiser. Inspired by seafood flavours, they combine the smoothness of creamy cheese with the smoky notes of trout and the herbal aroma of basil. They are easy to make if you follow Codina's steps.
What's more, the triangle folding technique adds a visual touch that makes them irresistible. They are ideal for surprising someone without any fuss.
Initial preparations. Preheat the oven to 220°C (gas mark 7). Meanwhile, melt the 30g of salted butter in a small bowl.
Prepare the brick pastry strips. Cut the JR brick pastry 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.
Prepare 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 approximately one teaspoon of the filling. Fold into a triangle (like a traditional samosa), making sure to seal the edges well so that it does not open during baking.
Bake and serve. Arrange the samosas on a baking 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 a platter of appetisers.
Tips for making crispy, golden samosas
One of the secrets to making perfect samosas lies in preparing the sheets of brick pastry correctly. It is important to brush them with a thin, even layer of melted butter so that they turn golden and crispy during baking. You shouldn’t use too much, as this could make the pastry soggy.
When shaping the triangles, try not to overfill the strips with the filling. A small amount of cream cheese and smoked trout will be enough to create well-balanced bites and make folding easier. It’s also important to seal the ends properly to prevent the filling from spilling out during cooking.
Finally, stick to the baking time and keep an eye on the colour of the brick pastry. When it turns golden brown and has a crisp texture, the samosas will be ready to serve.
What should I serve with seafood samosas?
Seafood samosas are ideal as a snack, starter or part of a casual meal to share. Their combination of smoked trout, cream cheese and basil works particularly well with fresh, light accompaniments.
You can serve them with a salad of green leaves, rocket or lamb’s lettuce, dressed with extra virgin olive oil and a few drops of lemon juice. They also go very well with a sauce made from natural yoghurt, lemon and fresh herbs, which provides a refreshing contrast to the filling.
If you want to put together a more varied selection of appetisers, you can serve them with vegetable crudités, olives or small cheese bites. They’re a perfect choice for sharing at family gatherings, celebrations or dinners with friends.
Ideas for varying the filling in samosas
Although the combination of smoked trout, cream cheese and basil creates a very balanced flavour, samosas allow you to experiment with different ingredients and create versions suited to every occasion.
You can replace the smoked trout with smoked salmon, whilst keeping the cream cheese as the base of the filling. Another option is to add chives, dill or fresh parsley to achieve different aromatic nuances.
You can also add a few drops of lemon juice or a little grated lemon zest to add freshness and bring out the flavour of the fish. The important thing is to keep the filling creamy, yet firm enough so that it doesn’t make the brick pastry soggy.
With small variations in the ingredients, you can create different versions of this crispy appetiser, whilst always maintaining its characteristic triangular shape and elegant presentation.
