SALMON AND PHILADELPHIA PUFF PASTRY CANAPÉS, a tasty appetizer and quick for Christmas and holidays, a perfect idea for New Year’s Eve with puff pastry and smoked salmon.
Simple bites for an aperitif or New Year’s Eve, the salmon and Philadelphia puff pastry canapés are delicious, you cut the pastry and enrich it with cream.
The recipe for salmon puff pastry canapés is very simple, you prepare the canapés and the cream in a few minutes and they are very good, if you want, you can make them the day before.
Follow me in the kitchen today for salmon and Philadelphia puff pastry canapés.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 15-20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 puff pastry
- 3.5 oz smoked salmon
- 5.3 oz provola cheese
- 7 oz spreadable cheese (Philadelphia)
- 1 puff pastry
Steps
Remove the pastry from the fridge 10 minutes before using it, then place it on the work surface.
Cut 15 squares with a 2.75-inch cutter or 20 if you make them a bit smaller.
Poke the center of the pastry with a fork or use a smaller cutter to mark another square inside, you don’t need to cut it, just mark it to prevent the pastry from puffing up.
A round cutter works well too.
Place the squares on a baking sheet lined with parchment paper, bake at 350°F in a preheated oven for about 12 minutes.
Mix the Philadelphia or ricotta with salt and pepper to taste, if you prefer, you can add a scant tablespoon of mayonnaise.
Add half of the salmon and blend with an immersion blender, if you like it more colorful, add more salmon, leave a slice to add to the cream later.
Place a piece of provola on each canapé and let it melt in the warm oven just turned off or at 350°F for a few minutes.
Add the remaining salmon cut into pieces, mix, fill the canapés, and garnish with fennel fronds, store in the fridge.
Bon appétit
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