Smoked salmon party puffs
)
Prep Time
25 Minutes
)
Cook Time
25 Minutes
){kind=icon}
Yield
24
){kind=icon}
Difficulty Level
Easy
Ingredients
- 1 x 95g can Safcol Premium Smoked Salmon, drained
- 2 sheets puff pastry
- 1 egg, lightly beaten
- 1 Lebanese cucumber, finely sliced into rounds
- 100g crème fraiche, or sour cream
- 2 tablespoons dill fronds
Instructions
- Preheat the oven to 190°C.
- Lay the pastry out onto a clean bench and when just thawed use a small to medium sized cookie cutter and cut rounds out of the pastry. You should get at least 12 rounds from each sheet of pastry. Lay the pastry rounds on a baking tray line with baking paper and brush with the beaten egg. Bake in the oven for around 15-20 minutes, or until the pastry has puffed up and turned golden brown. Remove from the oven and allow to cool.
- Once cold, carefully cut the pastry rounds to form a top and bottom pastry disk. Put the top half (“lids”) of the rounds aside. Lay the bottom disks out on a tray and on each one put a slice of the cucumber, topped with half a teaspoon of crème fraiche. Carefully place a chunk of smoked salmon topped with a small frond of dill on top of each. Sit the pastry “lid’ on top of the covered base and serve cold.
| Servings: | 6-8 |
| Ready in: | 50 Minutes |
| Course: | Finger Food |
| Recipe Type: | Canapés |
| Ingredient: | Salmon |
Smoked salmon party puffs
These quick and easy Smoked salmon party puffs are perfect with a glass of champagne, or just by themselves. Delicate puff pastry with smoked salmon, crème fraiche, dill and cucumber in one delicious mouthful.
