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Puff pastry salmon snails

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Ingredients for 4 servings:

  • 1 roll of topping dough (refrigerated shelf)
  • 100 g cream cheese
  • 200 g smoked salmon slices
  • some dill
  • 1 egg(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

small salmon snacks for guests

Preheat the oven to 200°C fan/convection oven. Line the puff pastry and spread with cream cheese. Spread the smoked salmon evenly on top. Sprinkle with dill and roll into a snail-shaped dish. Using a very sharp knife, cut into evenly thick slices (approx. 1 cm), then arrange them side by side on a baking sheet lined with baking paper and brush with the beaten egg. Bake in the hot oven on the middle rack for approx. 20-25 minutes. Allow to cool before serving. Tip: Instead of salmon, cream cheese, and dill, you can also use smoked ham. However, this is a bit drier and only needs 15-20 minutes in the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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