Smoked salmon puff pastry with ricotta and arugula, a quick and tasty appetizer perfect for the upcoming holidays, also great for a social aperitif. For the recipe, we need only a few ingredients; in just a few minutes, you can fill and place it in the oven, then you’ll simply need to wait, just enough time to prepare a drink to sip while enjoying these delicious smoked salmon puff pastry snacks. Perfect for enriching the Christmas appetizers menu, easy, quick, and effortless, you only need to use two rolls of ready-made puff pastry, and before baking, with a sharp knife, score the pastry on the surface to obtain about 20 squares, hence 20 bites, which once baked will already be portioned, just slice them with a wheel cutter, and in a moment, we’ll be ready to enjoy these crispy puff pastry delights with a truly tasty filling. Here are more holiday appetizers with puff pastry –
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Smoked Salmon and Ricotta Puff Pastry Bites
- 2 rolls rectangular puff pastry
- 10.5 oz ricotta (I use sheep's milk)
- 7 oz smoked salmon
- 2.8 oz arugula or baby spinach
- to taste salt
- to taste pepper
- olive oil to taste
- egg for glazing
- to taste sesame seeds
Tools for Preparing Smoked Salmon and Ricotta Puff Pastry Bites
- 1 Baking Tray
- 1 Brush
- 1 Small Bowl
- 1 Spatula
Steps to Prepare Smoked Salmon and Ricotta Puff Pastry Bites
Take the puff pastry out of the fridge 5 minutes before starting preparation. Let the ricotta drain in advance, preferably a couple of days before.
Unroll the first puff pastry sheet on the parchment paper provided. Spread ricotta over the entire surface, leaving a small margin along the edges.
Distribute the sliced smoked salmon on the ricotta. Then add the arugula, or if you prefer a milder taste, you can use baby spinach, those for salad, add a little salt, pepper, and a drizzle of olive oil directly after distributing them on the salmon.
Close with the second puff pastry sheet. Begin sealing the edges and press to remove the air and compact it. Brush with beaten egg to glaze it.
With a scalpel or a sharp knife, cut parallel lines, 5 for the longer side, 4 for the shorter one to obtain 20 pieces, but cut the pastry only on the surface, without cutting all the way through. Sprinkle with sesame seeds.
Transfer to the baking tray, sliding it with all the parchment paper. Bake in a preheated ventilated oven at 356°F for about 30 minutes, or until golden brown.
Let cool, cut with a wheel cutter following the pre-baking cut, and serve. I recommend not to cook it too long before serving, so you will serve it crispy and delicious as freshly made.
