Smocked Salmon Puff Pastry Rolls
Servings: 6 shares
Those small bite-sized aperitifs are very fun to do with the puff pastry rolled and cut into slices, and have a good taste of smoked salmon. Tartes soleil / sun tarts and other puff pastry treats are always a great idea for a fancy appetizer. I propose here a version in small rolls, of the shape of snails.
Print Recipe
Ingredients
- 1 sheet puff pastry ideally rectangular
- 4 slices smoked salmon or trout
- 100 gr cream cheese Philadelphoa or French Saint Môret
- 1 egg beaten
Instructions
- Preheat oven to 180°C / 360°F.
- Start by spreading the cream cheese on the puff pastry. Arrange the slices of smoked salmon on the cream cheese. Roll the puff pastry (in the small width so that you get a thin and long log).
- Place in the fridge for about a quarter of an hour, it will then be easier to cut slices.
- Cut the roll into slices of approximately 1 cm thick each and lay each one on a baking tray lined with parchment paper.
- Brush each roll with the beaten egg. Bake in the oven for about 20 min, until the pastry gets a nice golden brown color.
Notes
The main steps: Spread cream cheese on the puff pastry, cover with smoked salmon. Roll, cut slices and bake.