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Puff pastry salmon trout snails

updated

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Ingredients for 1 servings:

  • 1 pack of puff pastry, from the refrigerated section, approx. 270 g
  • 150 g cream cheese with horseradish
  • 200 g salmon trout(s), smoked, sliced
  • 2 tbsp dill tips
  • 1 egg(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

makes about 14 puff pastry snails

Roll out the fresh puff pastry and spread the entire surface with the horseradish cream cheese. Spread the smoked salmon trout slices evenly on top. Sprinkle with dill tips and then roll into a snail shape. Cut into even slices, approximately 2 cm thick, with a knife. Then arrange them side by side on a baking sheet lined with baking paper and brush with the beaten egg. Bake on the middle rack of a preheated oven at 200°C (fan oven). This makes approximately 14 puff pastry snails.

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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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