- 300g Fresh Huon Salmon portions
- To taste Mild Indian curry paste
- 1/2 cup Peas
- 1/4 cup Diced potatoes
- 1/4 cup Corn kernels
- 1/4 cup Finely chopped red onion
- 1 tbsp Grated ginger
- 4 Puff pastry sheets
- As needed Egg wash
- 1/4 cup Chopped mint
- 1 1/2 cups Greek style yoghurt
- 2 tbsp Tandoori paste
In a mixing bowl add the salmon, peas, potato and corn. Mix lightly, then add the curry paste and mix again.
Cut the puff pastry sheets into quarters. Place a tablespoon of the mixture in the middle of the pastry and fold over once, corner to corner. Brush some egg wash along the inside edges of the pastry and press together in a triangle shape. Use a fork to flute the edges for decoration, and to help the pastry stick together.
Place on a greased oven tray and bake at 200 degrees celsius for 15-20 mins, or until the pastry is golden and cooked.
While waiting, mix the yoghurt, mint and tandoori paste together and place in a dipping bowl.
Remove the samosas from the oven and serve with the tandoori yoghurt.