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Salmon and rocket snails

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Ingredients for 3 servings:

  • 1 roll of (to taste) dough from the refrigerated section
  • 200 g smoked salmon
  • 150 g cream cheese with horseradish
  • 50 g arugula, amount as desired
  • 1 egg yolk
  • dill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

savory puff pastry

Preheat the oven to 220 degrees Celsius (top/bottom heat). Roll out the puff pastry, spread with cream cheese, top with salmon, and sprinkle with dill and arugula. Unroll the dough again and cut into equal pieces, approximately 2 cm in diameter. Place each piece, dough-side up, on the baking paper and brush with egg yolk. Bake on the middle rack for approximately 20 minutes until golden brown. Note: We like the snails served lukewarm with salad or cold at a buffet.

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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.

potato spread

Salmon and rocket snails