Smoked salmon puffs or smoked salmon baklava!! Looking for an impressive appetizer with minimal effort on your part? Then you are in the right place! I so much love puff pastry and I dared to make it from scratch a couple of times in my life – I even shared my readers a good recipe in the book. It is one of those recipes that it is nice to try at least once in a life time, to have an idea about how it’s made. But a store-bought frozen puff pastry is a time-saver especially when entertaining so it is reasonable for you to keep a sheet in your freezer. The possibilities are endless in creating tasty appetizers!
Sharing with you these scrumptious, light and airy smoked salmon puffs – a perfect side for any party that will definitely delight your guests. They are even a great breakfast treat. And it takes only two ingredients to make these appetizers, a smoked salmon package and a puff pastry sheet! Could anything be more easy? They are scored like baklava, and they taste wonderful!
Serve these delights with somegoat cheese or even cream cheese dip on the side.
Unroll the sheet on a greaseproof paper and spread the smoked salmon over half of the puff pastry sheet.
Fold the other half over the smoked salmon.
Seal the edges well.
Using a pizza wheel, or a sharp knife, divide the rectangle into equal triangles.Transfer the salmon triangles to a baking sheet lined with parchment paper, leaving space between each puff.Prick the puffs all over with a fork, to prevent themfrom puffing too high.
Sprinkle with some oregano leaves after baking, optional
Description
Ingredients
- 200 g /7 oz. smoked salmon
- 400 g / 14 oz. puff pastry sheet
- 100 g/3.5 oz. goat cheese the spreadable type/ cream cheese like Philadelphia
- 1 tablespoon caper in brine drained, optional
Instructions
- Let the puff pastry sheet thaw overnight in the refrigerator.
- Preheat the oven to 200°C/400°F and place a rack in the center of the oven.
- Unroll the sheet on a greaseproof paper and spread the smoked salmon over half of the puff pastry sheet.
- Fold the other half over the smoked salmon and seal the edges (as illustrated in the picture), creating a rectangular dough.
- Using a pizza wheel, or a sharp knife, divide the rectangle into equal triangles.
- Transfer the salmon triangles to a baking sheet lined with parchment paper, leaving space between each puff.
- Prick the puffs all over with a fork, to prevent themfrom puffing too high.
- Bake in the oven until pastry is golden brown and puffed. Serve warm or at room temperature with a goat cheese or cream cheese mixed with capers. Enjoy!
Notes
1 Comment
[…] Smoked Salmon Puffs from Hadia’s Lebanese Cuisine […]