Labneh is a strained yoghurt, season plain Greek yoghurt with salt and pepper (add a little crushed garlic if you like) then place into a cheese cloth and hang in the fridge overnight to drain.
Ingredients
- 1 Pampas Puff Pastry sheet
- 1 Egg yolk
- 120g Labneh or goats curd
- ½ Smoked Trout By Kai (deboned and flaked around 200g)
- 80g Fennel, julienne or shaved
- ½ Pink lady apple, julienne
- 25g Baby rocket
- ½ Lemon, zest and juice
- Salt and pepper to taste
- Drizzle of extra virgin olive oil
- Edible flowers
Method
- Cut one puff pastry sheet in half and stack on top of the other, press down gently.
- With a sharp knife score 1 cm around the edge, brush the edge with egg yolk and bake until golden and crisp.
- Once cooled, push in the centre and spread with labneh.
- Top with smoked trout, fennel, apple and rocket.
- Grate lemon zest over the top, drizzle with lemon juice, season with salt and pepper.
- Finish with a drizzle of extra virgin olive oil and garnish with edible flowers.