Ingredients

• 1 sheet ready rolled puff pastry
• 1 tsp sesame seeds
• 1 avocado, peeled and stoned
• ½ cup lite sour cream
• 1-2 tblsp chopped fresh dill
• 210 gram can Sealord Red Salmon
• 1 cup baby rocket
• ground black pepper
• milk for glazing

Method

1. On a lightly floured board, roll out the pastry sheet to a 30cm x 25cm rectangle. Cut in half to make two 15cm x 25cm pieces and place on a floured baking tray. Prick all over with a fork. Brush one piece with milk to glaze and sprinkle with sesame seeds.
2. Bake the pieces at 220ºC for 8 minutes until golden and crisp. Transfer to a cake rack and gently flatten. Cut each slice in half to make four pieces. Cool.
3. Mash together ½ avocado, sour cream and dill and spread over unglazed pastry halves.
4. Flake over the salmon and scatter with rocket. Slice remaining avocado and place on top. Season with pepper. Top each with a sesame seed glazed pastry sheet. Drizzle each plate with olive oil, lemon juice and rind and chopped capers, if desired.