Salmon en Croûte Canapés

Ingredients

• 1 sheet Puff pastry (@jus_rol)
• 2 Lightly smoked salmon fillets (About 1/2 a fillet was leftover; used flaked on top)
• 1 Shallot (Chopped)
• 1 clove Garlic (Large; grated)
• 2 big handfuls Spinach
• 120 g Cream cheese
• 1 tbsp Fresh dill (Use 1–2 tbsp)
• 1 tsp Lemon zest
• 1 tsp Lemon juice
• 1 tbsp Milk (Use 1–2 tbsp; @theestatedairy)
• Salt (One big pinch, plus more to taste)
• Black pepper (One big pinch, plus more to taste)
• 1 tbsp Chives (Chopped; use 1–2 tbsp)
• Oil (For the baking tray and drizzling over the salmon)
• Egg (For egg wash)
• 1 tbsp Butter

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Place the salmon fillets on an oiled baking tray and drizzle with more oil. Bake for 15–18 minutes, or until cooked to your preference.

3. 3

   While the salmon cooks, cut the puff pastry into rounds. Indent a smaller circle in the center of each round without cutting all the way through, then brush with egg wash.

4. 4

   Bake the pastry rounds for about 15 minutes, until puffed and partly golden.

5. 5

   While the pastry bakes, heat a frying pan over medium-high heat. Add the butter and chopped shallot; cook for about 5 minutes.

6. 6

   Add the grated garlic and spinach to the pan. Cook for a few more minutes.

7. 7

   Add the cream cheese, lemon zest, lemon juice, dill, salt, and pepper. Stir to combine.

8. 8

   Add the milk to loosen the filling. Taste and add more salt and pepper if needed.

9. 9

   When the pastry rounds are baked, press their centers down with the back of a spoon to form cases. Fill each with the creamy spinach mixture.

10. 10

    Flake the cooked salmon and top the pastry cases with it. Finish with chopped chives and serve.

Notes

The source says the recipe makes around 15. Egg wash and oil are specified in the method but not quantified; the pastry-round size and exact number cut from the sheet are not stated.

Nutrition per serving

• appetizer
• pescatarian
• holiday
• baked
• canapés