Ingredients

• 1 packet of natural smoked mussels

• 1 puff pastry sheet

• 1 egg

• 1 tsp poppy seeds

• 100 g crème fraîche

• 1 tsp lemon zest

• 1 small garlic cloves, finely chopped

• 3 radishes, thinly sliced

• sea salt and black pepper to taste

• fresh dill to serve

Instructions

Step 1: Heat oven to 190C and line an oven tray with baking paper.

Step 2: Using a cookie cutter, cut the pastry into 14 6cm circles. Place pastry circles on the lined baking tray, and brush the outer edge with egg wash, then top with poppy seeds. Bake for 10 minutes or until golden and puffed up.

Step 3: Meanwhile, in a bowl, combine creme fraiche, lemon zest, garlic, salt and pepper.

Step 4: Fill the centre of the pastry puff with crème fraîche mixture. Top with smoked mussels (cut them in half if they are too big), sliced radish and dill.