Spicy puff pastry snails with salmon

Ingredients for 4 servings:

• 1 pack of puff pastry
• 3 tbsp tomato spread (bruschetta)
• 200 g smoked salmon
• 100 g cream cheese with herbs
• 25g gorgonzola or cambozola
• 1 small pepper (devil’s pepper red)
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Variation of Chiara’s pesto snails

First, roll out the puff pastry (it should be a roll; you can buy them ready-made anywhere). Spread the bruschetta spread on top with a spoon, leaving a border of about 2 cm free on one long side. Place the smoked salmon evenly on top. Mash the blue cheese (Gorgonzola or Cambozola) with a fork and mix with the cream cheese and the tiny chopped pepperoni (you may want to taste it beforehand and adjust the amount depending on how spicy you like it). It’s best to spread this mixture over the salmon with a palette knife. Now slowly roll up the puff pastry, starting from the long side, to create a nice roll. The free edge of the puff pastry roll should be the end of the rolling process. Cut this roll into slices about 1 cm thick and carefully place them on a baking sheet lined with baking paper. One roll yields about 25-30 snails. Then brush the snails with beaten egg and bake for about 15-20 minutes at 200 degrees Celsius. Served with salad garnish, this makes a beautiful and delicious appetizer. Delicious hot or cold. Enjoy!