Puff pastry with smoked salmon and asparagus
Votes: 4
Time: 40 min.
Quantity: for a large company
Quantity: for a large company
This appetizer is perfect in every way: the airy, crispy puff pastry, the delicate smoked salmon and cream cheese filling, and the asparagus spears that add juiciness and make it look so charming. To make it, you'll need ready-made puff pastry. Cut triangles and fill them with the filling as directed. After baking, the puff pastries are fluffy, golden, and delicious. A perfect appetizer for holidays, buffets, and house parties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 90 gr. hot smoked salmon
- 1/4 cup whipped cream cheese, room temperature
- 2 tablespoons mayonnaise
- 1.5 tsp lemon zest
- 1 tsp coarsely chopped fresh dill
- 0.5 tsp hot sauce
- 1/4 tsp smoked paprika
- 2.5 tsp coarsely chopped chives
- Premium flour for working with dough
- 1 package (220 g) chilled puff pastry for croissants (8 pcs.)
- 4 - 5 medium asparagus spears, trimmed and cut into 5cm pieces.
- 1 large egg
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Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
- Place the smoked salmon in a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika, and 1.5 teaspoons chives. Process until smooth. Season with salt and pepper to taste.
- Lightly flour a clean surface. Roll out the croissant dough and divide it into 8 triangles along the perforations. Cut each triangle in half lengthwise to create 2 thin triangles. Spoon 1.5 teaspoons of the smoked salmon mixture onto the wide end of the triangle.
- Place a piece of asparagus about 0.5 cm from the wide end of the dough, then roll the dough toward the tip. Place it tip down on the baking sheet. Repeat with the remaining dough.
- Lightly beat the egg with 0.5 teaspoon of water. Brush each puff pastry with the egg wash and sprinkle with the remaining chives. Bake until golden brown, 15-18 minutes.
Author of the recipe - Valerie Bertinelli is an American actress.
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