Potato Sushi And Olive Skewer Hors D'Oeuvres - cooking recipe

Ingredients

2 1/2 oz puff pastry
16 None baby pearl potatoes
1 tbsp sesame seeds
16 stems fresh chives
8 slices smoked salmon, halved lengthways
1 tbsp olive oil
1 sprig fresh dill, chopped
16 None pitted black olives
1-2 tbsp green olive tapenade
16 None cherry tomatoes
16 None anchovy-stuffed green olives

Preparation

To make the skewers, first preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry to 1/4 inch thick. Cut out 16 small hearts and 16 small stars. Arrange on the baking sheet and bake for 10 mins, until golden brown. Allow to cool. Meanwhile, fill the black olives with the tapenade. On each of 16 wooden skewers, thread a pastry star, black olive, tomato, green olive and pastry heart.
Cook the potatoes in boiling water for 20 mins. Drain and refresh with cold water. Allow to cool. Heat a frying pan and toast the sesame seeds until browned. Allow to cool. Blanch the chives in boiling water. Wrap each potato with a strip of salmon and tie with a chive stem. Cut off the potato ends so they are even with the salmon. Drizzle the cut surfaces with oil and sprinkle with the sesame seeds and dill. Chill until ready to serve.