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Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface.
Cut the puff pastry into rectangular or square pieces, large enough to wrap around the smoked salmon and cheese.
Layer a slice of smoked salmon and a slice of processed cheese on top of each piece of pastry.
Sprinkle with chopped parsley and sliced spring onions.
Fold the pastry over the filling and seal the edges tightly.
Brush the top of each pastry with a beaten egg for a beautiful golden finish.
2. Bake the Puff Pastry:
Place the prepared pastries on a baking tray lined with parchment paper.
Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden and crisp.
Once baked, remove from the oven and set aside.
3. Prepare the Potato Salad:
Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and let them cool.
In a large bowl, mix the mayonnaise, mustard, white wine vinegar, and chopped dill. Add salt and pepper to taste.
Add the cooled potatoes to the bowl and toss gently to coat the potatoes with the dressing.
Optional: For added richness, stir in chopped hard-boiled eggs.
4. Serve:
Serve the warm salmon puff pastry alongside the creamy potato salad for a perfect meal combination.
Serving and Storage Tips:
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