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Rounds of puff pastry are
topped with a mixture of smoked salmon, cream cheese, chives
and lemon juice and baked until puffy and golden brown.
Salmon
Appetizers
- 1 package frozen puff
pastry sheets
4 ounces smoked salmon, flaked
1 (8-ounce) package cream cheese, softened
2 tablespoons snipped chives
1 1/2 teaspoons lemon juice
- Cut twelve 2-inch rounds
of dough from one pastry sheet; place in greased muffin cups.
(Freeze remaining pastry sheet for later use.)
- Top dough rounds with
flaked salmon.
- Mix cream cheese, chives
and lemon juice until creamy. Top salmon with about 1 tablespoon
of cream cheese mixture or pipe cream cheese over salmon, if
desired.
- Bake at 375°F (190°C)
for 15 to 18 minutes.
- Serve warm.
Makes 12 servings.
Recipe and photograph provided
courtesy of Wisconsin Milk Marketing Board, Inc.
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