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Puff pastry snails with salmon and leek

updated

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Ingredients for 1 servings:

  • 3 slice(s) puff pastry, frozen
  • 100 g smoked salmon
  • 100 g cream cheese
  • 75 g Parmesan, grated
  • 100 g leek
  • n. B. Dill
  • some salt
  • n. B. Pfeffer
  • e.g. paprika powder
  • 1 egg yolk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for approx. 20 pieces

Finely chop the salmon and leek. Mix with cream cheese and grated cheese and season with plenty of dill, a little salt, pepper, and paprika. Spread the mixture onto the puff pastry sheets and roll up from the short side. Cut into about 20 slices and place on a baking sheet lined with parchment paper. Brush with beaten egg yolk and bake in a preheated oven at 160°C (fan oven) for 20-25 minutes.

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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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