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Smoked Salmon Rolls


8 oz thinly sliced smoked salmon
Pastry shell (about 10 inch)
Finely chopped scallions
Freshly ground pepper
1 beaten egg

Cover the top of the pastry shell with slices of smoked salmon and scallions and add seasonings. Cut the shell and topping into triangular pieces and roll each tightly from the outside edge in. Brush each roll with beaten egg and bake at 450 deg F for about 15 minutes. Serve hot.

Serves 4 to 6




STACKS, The Art of Vertical Food

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