SMOKED SALMON and Ricotta Shells with Puff Pastry, a tasty and quick appetizer to make in just a few minutes, ideal for a buffet, lunch, or dinner with a seafood theme.

The recipe for smoked salmon and ricotta shells with puff pastry is very simple: cut the pastry, bake it, and then fill it cold with a simple filling of ricotta, salmon, and olives.

These smoked salmon and ricotta shells are a real delight, easy to prepare, and enjoyed by everyone. If you don’t prefer ricotta, you can replace it with another creamy cheese like Philadelphia.

Follow me in the kitchen today with smoked salmon and ricotta shells with puff pastry.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Portions: 20
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas, All Seasons

Ingredients

1 sheet puff pastry
1.2 oz smoked salmon
6 black olives
7 oz ricotta
pink peppercorns

Steps

Place the pastry on the work surface with the horizontal side facing you.
Make a fold of 2 inches and cut it with a round cutter to create a sort of semicircle.
Place a bit of parchment paper in the center and fold in half.
Place them on the baking sheet lined with parchment paper, bake at 356°F for about 12 minutes.
Prepare the filling, pour the ricotta into a bowl, add some parsley, salt, and stir, then add olives cut into pieces and salmon, mix.
Remove the shells from the oven, take out the parchment paper, and fill with the stuffing.
Add the pink peppercorns and serve.
Bon appétit
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