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.
Here garnished with smoked salmon for the taste, and cream cheese so that it is not too dry. I used the French Saint Môret but Philadelphia or even fresh goat cheese car work. The only difficulty of the recipe is to spread enough cream cheese to bring a bit of softness but not too much otherwise it might drip while baking.
You can imagine all kind o filling with this roll ups shape (green or red pesto, olive tapenade…)
My dog looked like he would have liked to have a few of those! And the last picture is because the dish I used was lent by a neighbor and comes from the Trianon hotel of Versailles.
Smocked Salmon Puff Pastry Rolls
- 1 sheet puff pastry ideally rectangular
- 4 slices smoked salmon or trout
- 100 gr cream cheese Philadelphoa or French Saint Môret
- 1 egg beaten
- Preheat oven to 180°C.
- 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.