Salmon puff pastry with lemon whipped cream
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
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.
Tips & tricks
TO FREEZE:
Prepare the first four steps of the recipe and freeze. Cooking will take a bit longer.
Recipe published on August 19, 2018
