Here’s an easy yet sophisticated idea, a savory puff pastry with salmon, fresh cheese, and pink peppercorns perfect for adding a chic touch to the first holiday 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 delights at the first taste.
The pomegranate seeds, called arils, not only add a touch of color but also bring freshness, making 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 impressive dishes, which are prepared quickly to bring a lot of flavor to the table in little time.
Tip
You can prepare the puff pastry base in advance, keep it covered, and fill it just before serving. This way, it will remain crisp and fragrant.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to 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, I leave you 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 cup cream cheese (Philadelphia, Exquisa etc.)
- 5 oz cup 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 Pans
- Forks
Steps
Unroll the puff pastry on a rectangular baking pan lined with parchment paper.
Make a small fold around the perimeter with the pastry 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 pan, 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 crispy.
Allow to cool completely.In a bowl, mix the cream cheese with lemon juice, a tablespoon of EVO oil, and a pinch of black pepper.
Blend until you obtain a smooth and aromatic cream.Spread the cheese cream as evenly as possible on the cooled pastry.
Cover with 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! Annalisa
