Thu, 25 February 2021
Chef: Niall Sabongi
Lobster sausage roll
Prep 10 min
Chill 30 min
Cook 35 min
Makes 4-6
Ingredients
1 x 320g sheet ready-rolled puff pastry, cut in half to make 2 equal squares
Plain flour, for dusting
1 egg yolk separated
1 tbsp white sesame seeds
1 pinch sea salt
For the filling
100g Trout or salmon
100g prawns
200g cooked diced lobster meat
½ tbsp salt
½ tbsp celery salt
½ tsp ground white pepper
2 tbsp chopped chives
2 tbsp chopped chervil
Method
1) Chill a food processor bowl in the fridge or freezer, then blend fish and prawns with your 1 egg white
2) With the fish in a bowl fold in your lobster meat and seasoning and herbs.
3) Lay one puff pastry square on a lightly floured surface, then arrange a log of the fish mix along one edge
4) Egg wash the exposed pastry, then roll up into a sausage shape leaving one end longer
5) Cut the roll in half
6) Lay the rolls seam side down on a lined oven tray and lightly score the tops with a knife.
7) Repeat with the remaining pastry and filling.
8) Brush the rolls all over with egg wash, then chill for 30 minutes
9) Heat the oven to 220C (200C fan)/425F/gas 7. Egg wash the rolls again, scatter over the sesame seeds and sea salt, and bake for 15 minutes, until golden brown
10) Allow to rest for 3-5 min before diving in
11) Serve with a good homemade mayo or a prawn ketchup
