Puff Pastry:
Preheat your oven to 200°C (400°F).
Roll out the puff pastry and arrange the smoked salmon, melted cheese, parsley and spring onions. Roll up the pastry and seal the edges.
Brush the top of the pastry with the beaten egg.
Bake for 20-25 minutes until golden and crispy.
Potato Salad:
Boil the potatoes until tender. Cut into cubes.
In a large bowl, toss the potatoes with the olive oil, yoghurt, mayonnaise, mustard, a squeeze of lemon juice, oregano, paprika, salt and pepper.
Chill the salad for at least an hour before serving to allow the flavours to blend.
To serve:
Cut the puff pastry into portions and serve with the fresh potato salad.
This dish is a perfect balance of flavors and textures, perfect for a special occasion or a Sunday family meal. Please share your photos and comments if you try this recipe!
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STUFFED PEPPER CASSEROLE
