Angel Braid with Salmon
A scenic Christmas savory pie shaped like a braid and filled with salmon, Philadelphia, and olives, a real delight! During the days of celebration and especially during the Christmas season, we particularly care to bring to our tables delicious dishes as scenic as possible. For this reason, this braid is excellent to include in our festive Christmas menus as a centerpiece appetizer. This braid is very simple and quick to prepare and very beautiful to see, you’ll impress everyone!
If you like salmon, I recommend trying the Salmon Vol-au-Vent without cooking, Savory Cream Tart with Ricotta and Salmon, Salmon Cheesecake or the Salmon Christmas Star!
If you like savory pastries, try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Angel Braid with Salmon:
- 1 sheet puff pastry
- 7 oz cream cheese
- 10 oz smoked salmon
- black olives
Steps
The preparation of the Angel Braid with Salmon is very simple and quick, watch the video HERE.
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First, we need to open the sheet of puff pastry. Spread the cream cheese over it and use a spatula to cover the entire surface of the pastry. Add the salmon pieces and the pitted and chopped olives (or buy the canned sliced ones directly).
Roll it up using the parchment paper for help. If you want to slice the roll better, you can place it in the freezer for about 30/50 minutes (I was in a hurry and didn’t do it), otherwise you can do like me and cut it immediately in half (lengthwise). Overlap the two pieces and braid them together. Bake the braid at 350°F for about 30 minutes.
Enjoy your meal!
