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.
