Smoked salmon pastry
Smoked salmon paste in puff pastry is a delicate, refined, and incredibly tasty appetizer, perfect for any occasion. This quick appetizer recipe combines the crunchy texture of the pastry with the intense flavors of smoked salmon, creating a dish that will surely impress your guests. Let me guide you step by step to achieve a perfect result.
Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 6-8 cones
Ingredients:
For the puff pastry:
- 2 egg yolks
- 400 g flour 000
- 1 pinch of salt
- 100 ml sparkling mineral water
- 125 ml full-fat yogurt
For wrapping:
- 175 g butter
- 30 g flour
For the smoked salmon paste:
- 150 g smoked salmon
- 30 g butter
- A pinch of white pepper
Preparation:
1. Preparing the puff pastry: In a bowl, combine the two egg yolks with the sparkling water and salt, mixing well. Then, gradually add the yogurt and flour, mixing with a spatula until a dough starts to form. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
2. Dividing and rolling out the dough: Divide the dough into two equal parts. Using a rolling pin, roll each piece into a square shape of about 30x30 cm.
3. Preparing the butter: In a small bowl, mix the butter with the flour until you obtain a smooth paste. Evenly spread this mixture on each sheet of dough, ensuring you reach the corners.
4. Creating the puff pastry structure: Using a knife, make two cuts on each side of the square without detaching the corners. Fold the inner corners, then the sides, and finally the top and bottom, forming a package. Wrap each tightly formed piece in cling film and refrigerate for 15 minutes.
5. Repeating the process: After 15 minutes, remove the dough from the fridge and place it on an oiled surface. Grease the dough again and roll it out into the same square shape. Repeat the cutting and folding process, then let it cool for another 30 minutes.
6. Forming the cones: Once the dough has chilled, cut it into strips about 1-2 cm wide. Roll each strip into a cone shape, being careful not to unravel it. Place the cones on a baking tray lined with parchment paper.
7. Baking: Preheat the oven to 170 degrees Celsius and bake the cones for 15 minutes or until they become golden and crispy.
8. Preparing the salmon paste: While the cones are baking, prepare the salmon paste. In a blender, combine the smoked salmon, butter, and a pinch of white pepper. Blend until you get a fine paste. Let it sit in the fridge for 10 minutes.
9. Filling the cones: Once the cones have cooled, use a piping bag or a spoon to fill each cone with the salmon paste.
10. Serving: This delicious appetizer can be served warm or cold. A personal suggestion is to accompany them with arugula and cherry tomato salad for a contrast of textures and flavors.
Practical tips:
- Ensure the butter is cold and cut into cubes to achieve a perfect puff pastry.
- Experiment with different fillings, such as goat cheese or an olive paste, to give a personal touch to the appetizer.
- If you don’t have time to make the dough from scratch, you can use store-bought puff pastry, saving precious time.
This smoked salmon appetizer recipe is not only simple and quick but also impressive, making it perfect for parties or festive meals. Enjoy your meal!
Ingredients: Puff pastry: I chose the recipe from Amalia's blog... and I understood that it is taken from Laura Laurentiu... it is truly special.... 2 egg yolks 400 grams of flour 000 1 pinch of salt 100 ml sparkling mineral water 125 ml full-fat yogurt For wrapping: 175 grams of butter 30 grams of flour For smoked salmon paste: 150 grams of smoked salmon 30 grams of butter white pepper a pinch
