Here’s an easy yet refined idea, a savory puff pastry with salmon, fresh cheese, and pink peppercorns perfect for adding a chic touch to the first festive tables.
The contrast between the golden crispiness of the puff pastry, the softness of the cheese, and the smoky note of the salmon creates a flavor balance that captivates at the first bite.
The pomegranate seeds, known as arils, besides adding a touch of color, bring freshness and make this appetizer even more spectacular and suitable for special occasions.
It’s one of the ideas I’ve thought of for the lunches and dinners of the upcoming Christmas holidays, all designed to offer simple yet impactful dishes that are quick to prepare for a lot of taste in little time at the table.
Tip
You can prepare the puff pastry base in advance, keep it covered, and fill it shortly before serving. This way it will remain crunchy and fragrant.
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications or sounds, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe !
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Still on the theme of tasty and easy appetizer recipes, here are some ideas just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 roll puff pastry (rectangular)
- 7 oz g cream cheese (Philadelphia, Exquisa etc.)
- 5 oz g smoked salmon (thin slices)
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 pinch black pepper
- to taste pink peppercorns
- to taste pomegranate arils
Tools
- Baking Dishes
- Forks
Steps
Unroll the puff pastry on a rectangular baking sheet lined with parchment paper.
Make a small fold with the pastry around the perimeter to contain the filling.Prick the surface well with a fork, cover with another sheet of parchment paper and place a weight on top (dried legumes or another baking dish, for me dried borlotti beans).
Bake in a static oven at 375°F for 15 minutes.
Remove the weight and continue baking for another 5-7 minutes, until the pastry is golden and crisp.
Allow to cool completely.In a bowl, mix the cream cheese with lemon juice, a tablespoon of extra virgin olive oil, and a pinch of black pepper.
Blend until you get a smooth and aromatic cream.Spread the cheese cream as evenly as possible on the cooled pastry.
Cover with the thin slices of smoked salmon.
Decorate with slightly crushed pink peppercorns and some pomegranate seeds that add color and freshness.Serve at the table and enjoy your meal! Annalisa
