Prepare the filling:
If using fresh salmon, cook it in a pan or in the oven until tender (about 10 minutes at 180°C). Crumble it gently.
In a bowl, combine the salmon flakes, cream cheese, chopped shallot, dill, lemon juice, and mustard. Season with salt and pepper.
Mix well to create a smooth, creamy filling.
2. Assemble the samosas:
Fold each sheet of samosa dough in half to form long strips.
Place a spoonful of the salmon/cream cheese filling at one end of each strip.
Fold the corner of the dough into a triangle, then continue folding it into a triangle until the dough is completely folded over, enclosing the filling.
Seal the edges with a little water or melted butter to prevent the samosas from opening during cooking.
3. Cook:
Option 1 – Fry: Heat the oil in a pan or deep fryer over medium heat. Fry the samosas in batches for about 3-4 minutes until golden brown and crispy on each side. Remove them and place them on kitchen paper.
Option 2 – Bake: If you prefer a lighter version, brush the samosas with melted butter or oil and bake them in the oven at 180°C for 15-20 minutes, turning them halfway through.
4. Serve:
Serve the samosas warm, accompanied by a natural yogurt sauce or lemon sauce for even more freshness.
Tips:
Vary the herbs: If you like fresh herbs, you can add parsley or chervil to the garnish for extra flavor.
Smoked salmon: If you prefer smoked salmon, simply add it directly to the cream cheese mixture without cooking it.
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