Salmon and Caper Stacks
3 sheets flaky puff pastry; 2 x 250g pots sour cream; 3 tablespoons drained capers; 2 tablespoons grated lemon rind; 2 tablespoons lemon juice; 2 x 200g packets hot smoked salmon
- Cook pastry sheets according to packet directions. Five minutes before the end of cooking time, place an oven tray on top of sheets to prevent further rising. Place sheets on a cake rack to cool.
- Mix sour cream with capers, 2 tbsp lemon rind and 2 tbsp lemon juice. Spread half of sour cream mixture evenly over two sheets. Remove skin and bones from salmon. Flake half the salmon over mixture.
- Place a pastry sheet on top of each salmon layer. Spread with remaining mixture and top with salmon. Place the third pastry sheet on top. Cut pastry stacks into six even pieces. Serve with a drizzle of avocado oil, dill sprigs and salmon roe.