Huon Smoked Salmon Pâté and Salmon Caviar Stars

Ingredients

• 1 Container of Huon Tasmanian Smoked Salmon Gourmet Pâté
• 100g Jar of Huon Tasmanian Salmon Caviar
• 3 sheets Puff Pastry
• 2 tbsp Melted unsalted butter
• 2 Star cookie cutters at 2 different sizes, one fitting inside the other
• Dill or parsley to garnish

Method

1. 1
   Pre-heat the oven to 200 degrees celsius
2. 2
   Using the larger cookie cutter, cut out 30 stars
3. 3
   Using smaller cookie cutter, cut a smaller star into 15 of the precut stars
4. 4
   Remove the middle of these stars and set aside
5. 5
   Using a pastry brush, brush the melted butter over the edges of the larger stars and then place the outer of the cut stars over the butter and gently press down. These will puff up like a vol-au-vent casing
6. 6
   Brush the outer edges with the remaining butter
7. 7
   Place on a lined baking tray along with the small cut out stars
8. 8
   Bake in the oven for 10 minutes until golden
9. 9
   Remove from the oven, using the end of a wooden spoon, gently press down the inside of the stars where they have puffed up
10. 10
    Let the pastry cool
11. 11
    To plate, spoon teaspoons of the pâté into the star casings and top with the caviar and sprigs of dill, serve with the little puffed stars