Bourekas are a typical Israeli snack, usually filled with cheese or mashed potato.
A friend of mine introduced me to salami bourekas a long time ago (called deli roll in the US), which is just puff pastry, spread with ketchup or mustard, salami put on top and baked. It is delicious!
So I thought: if you can put on salami, why not smoked salmon ?
I figured ketchup wouldn't go very well, so I used a different condiment.
This is not a cheap snack, at least not where I live, and I think it is more geared towards adults and not children, as an appetizer.
Step 1: Gathering the Ingredients
For this recipe you need 4 things:
Because the salmon comes in small packages you don't need much of everything else, it is a but hard to gauge. But there are no rules in cooking, so use however much you feel like using!
You need a bit of space for rolling out the puff pastry, it's best to use a cutting board so you can cut also, with the least amount of movement in order not to mess them up.
Step 2: Mix Condiment and Roll Out Dough
Chop up as much dill as you like, just the leaves though. Mix them in with your mayonnaise.
Roll out dough on a cutting board.
Step 3: Put in Filling
Spread mayonnaise mixture on dough.
Arrange smoked salmon on top of mayonnaise mixture.
Step 4: Roll Up and Slice
Roll up dough lengthwise, open side down, and slice into 1-inch slices. Arrange cut side down on cookie sheet.
Step 5: Bake and Enjoy!
Bake on 175C - 350F for about 30 minutes, until browned and puff pastry is separated.
Let cool and enjoy!