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Directions. 1. Mix all ingredients except salmon to make the filling. 2. Spread out the puff pastry and make cut-outs with a small cookie cutter (1-inch). Stack two discs together and brush with the beaten egg and bake the puff pastry shells for 15 minutes at 400°F (200°C) until puffed and golden, keep an eye on the oven.

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Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone. Step 8. Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours). Step 9.

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Set aside and let cool. Preheat oven 410°F (210°C). Line a baking tray with baking/parchment paper. Cut pastry sheets in half to make 2 rectangles per sheet. With the shorter edge in front of you, spoon 1/4 of the rice and spinach mixture on the lower half of the pastry, leaving a 1-inch (2-cm) border around the edges.

Easy Smoked Salmon Appetizer Recipe WonkyWonderful

Instructions. Preheat oven to 400°F. Line a baking sheet with parchment paper, and set aside. Lay out the thawed** puff pastry sheet on a floured surface, and gently use a rolling pin to even out the creases. Use a pizza cutter or a knife to cut the sheet into 9 equal squares.

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Let's prep the puff pastry sheet to start off with! First, let's make the egg wash. To do this, whisk together egg and water in a small bowl and set it aside until ready for use. Next, preheat the oven to 400 F (or 205 C). Line a baking sheet with parchment paper and set it aside.

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Lightly brush with egg wash or oil then transfer to the sheet pan lined with parchment paper. Bake for about 15 minutes until golden. Prepare the toppings. Cut the salmon slices in half if needed and slice the onions and chives. Once the puff pastry is done baking, let it cool for 10 minutes. The center will be.

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Cut each strip in half. Score the pastry rectangles 1/2 inch from the edges. Prick centers with fork. Transfer pastries to lightly greased baking sheet. Beat egg and water. Brush pastries with egg wash. Bake for 10 minutes or until golden brown. Let cool. Top with cream cheese, smoked salmon, capers, lemon zest, dill and a lemon wedge.

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Stir the crème fraîche, lemon zest and black pepper in a small bowl. Unfold the pastry sheet on a lightly floured surface. Using a round cutter, cut the pastry sheet into 12 (2-inch) circles. Place the pastry circles onto a baking sheet. Prick the pastry circles thoroughly with a fork. Bake for 12 minutes or until the pastries are golden brown.

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Step 1 - Prepare the filling. In a small bowl, stir together the cream cheese, diced shallot, chopped chive and black pepper. Set aside in the fridge. Step 2 - Prepare the puff pastry. Roll out the first sheet of puff pastry onto a large piece of parchment paper to a 12x12 inch (30x30cm) square.

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Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. In a small bowl, whisk together one beaten egg plus one tablespoon of cold water. Set prepared egg-wash aside. Lay puff pastry out on a floured surface and flatten a bit with your hands. Do not use a rolling pin to roll out the pastry sheet.

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Set aside. In a medium-sized bowl add the cream cheese, smoked salmon and dill. Stir together until combined. Evenly distribute the filling among the 24 sections. Bake for 12-15 minutes until golden brown and the cream cheese starts to brown slightly. Place on a serving platter, garnish with more dill if desired.

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Wrap up the puff pastry, folding in all sides until the salmon is covered. Gently flip it over so the seams are on the bottom. Brush the pastry all over with the egg wash - on the tops and side. Score the pastry a few times on top. Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides.

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Meanwhile: in a food processor, combine smoked salmon, cream cheese, chives, lemon juice and black pepper. Pulse until you get a smooth-ish mixture. Set aside. When the puffs are ready, take them out and let them cool down completely. Take each puff and using a knife open them up (like a shell).

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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Place a sheet of puff pastry on the baking sheet. Poke holes all over the puff pastry with a fork. Brush the entire thing with the egg wash. Sprinkle the edges of the sheet with the everything seasoning.

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Directions. Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment. Unfold the pastry, and cut out rounds with a 1 1/2-inch round.

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Add in the chilled heavy cream and salt and whisk again on medium-high speed for 3 to 4 minutes, or until stiff peaks form. Chop the smoked salmon into pea-sized pieces and finely chop the dill. Add the salmon, dill and paprika into the cream filling and fold thoroughly with a spatula.