Salmon puff pastry with lemon whipped cream

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When I’m expecting guests, I never quite know what to serve them as an amuse-gueule. Preparing appetizers on top of a main dish is a lot of work, so I often abandon the idea.

That’s why I wanted to create a recipe that could be made ahead of time using just a few simple ingredients.

With the holiday season coming up, I’m sure this recipe will come in handy for a lot of people, including myself.

So, say goodbye to store-bought frozen appetizers and hello to this wonderfully fresh and savoury recipe.

WATCH THE VIDEO (in French only)

Particularities

ServesYields 14 bites
Prep time15 min
Cook time20 min
Timeout20 min

FreezingFreezes well

Capsule vidéo

Ingredients

1 package store-bought puff pastry
10.5 oz smoked salmon
1 cup ricotta cheese
1 teaspoon honey
1 tablespoon chives, finely chopped
Salt and pepper, to taste

For the lemon whipped cream

1/2 cup whipping cream
Juice of 1/2 lemon
Salt and pepper, to taste

Steps

On a floured work surface, roll out the puff pastry and cover with smoked salmon.
In a bowl, combine the ricotta, honey, and chives. Season and spread over the smoked salmon.
Roll the dough into a big log and cut into 1/2-inch slices.
Place the dough on a baking sheet and refrigerate for at least 20 minutes.
Preheat oven to 425˚F and bake for 20 minutes or until dough is cooked.
Meanwhile, whip the cream with the lemon juice. Season generously and scoop onto the savoury bites.