Makes 24
Ingredients: 500g shortcrust pastry; 250g smoked salmon; 200g cream cheese; 1tbsp chopped fresh dill; salt and pepper; 24 asparagus tips; beaten egg to glaze
Preheat the oven to 200c/400f/ gas mark six. Roll out the pastry thinly on a floured surface and cut into 10cm squares and place on a greased baking tray. Leave to chill for 15 minutes.
Meanwhile cream the cheese, dill, salt and pepper together. Cut the smoked salmon into 12 even sized pieces. Blanch the asparagus tips in boiling water for one minute. Drain to cool.
Brush the pastry with egg and bake for 5-10 minutes until golden brown. Cool on a wire rack.
Spread each pastry square with cream cheese and top with smoked salmon and asparagus tips. Garnish each square with dill.
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