Salmon Puff Pastry Stars are an elegant and scenic appetizer, ideal for Christmas party buffets and aperitifs. The high-quality salmon, with its enveloping and decisive taste, always conquers everyone.
Simple to make, these delicious stars are made from puff pastry cut with a mold and brushed with egg, then sprinkled with sesame seeds for a crunchy golden finish. The shell thus obtained holds a soft cheese spread, enriched by the refined flavor of smoked salmon. To complete it all, a few leaves of arugula add freshness, color, and a pleasant contrast of textures.
For this recipe, I chose KING SALMON, a high-quality smoked salmon, never frozen, always processed fresh and free of dyes and additives. Traditionally smoked on beechwood and low in salt, it is perfect to make this simple appetizer… truly unique!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
- 1 sheet puff pastry (rectangular)
- 3.17 oz King Salmon smoked salmon (KING SALMON)
- 1.76 oz fresh spreadable cheese
- 1 egg
- to taste sesame seeds
- to taste arugula
Steps
Preparation of Salmon Puff Pastry Stars
Roll out the puff pastry and fold it in half for more thickness, then cut many stars using a mold. Transfer them to a baking sheet lined with parchment paper, taking care to space them slightly. Brush the surface with a beaten egg and sprinkle each star with sesame seeds. Bake at 356°F for about 10–12 minutes, until they are puffed and golden. Let them cool completely.Preparation of the Filling
In a bowl, work the spreadable cheese until creamy. Add a pinch of salt and pepper, if necessary, and mix to obtain a smooth cream. Cut the smoked salmon slices into two or three parts. Wash and dry the arugula, removing any tougher stems. Keep all the ingredients ready for assembly.Assembly of the Stars
When the stars are cold, gently cut them on the side to open them into two parts, creating two sides as you do with sandwiches. Fill the inside with a dollop of cheese cream using a teaspoon or a piping bag. Add the smoked salmon and complete with a few arugula leaves.
Arrange the Salmon Puff Pastry Stars on a serving platter. Serve immediately or store in the refrigerator until ready to enjoy.
Variations
Salmon and Avocado Stars
Replace part of the cheese cream with mashed avocado cream with lemon and a pinch of salt. Fill the stars with the green cream, add the smoked salmon, and top with sesame seeds. The result is fresher and more modern, with a slightly exotic note.
Salmon and Citrus Stars
Add a teaspoon of untreated lemon or orange zest to the cheese cream. Complete with smoked salmon and a few small pieces of orange peeled alive. This variation brings freshness and fragrance, perfect for winter buffets and refined aperitifs.