Puff Pastry Rounds with Smoked Salmon and Surimi

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Puff Pastry Rounds with Smoked Salmon and Surimi
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in

Ingredients

for
12
Ingredients
300 grams Puff pastry dough (TK)
egg whites (For painting)
Whipped cream (For painting)
2 scallions
4 tablespoons olive oil
300 grams Smoked salmon
300 grams Surimi
1 tablespoon lemon juice
salt
freshly ground peppers
2 tablespoons green peppers (jarred)
2 sprigs Corsican pepper leaf
How healthy are the main ingredients?
olive oilWhipped creamsalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Thaw the puff pastry and with a biscuit cutter, cut out sixteen 4 cm (approximately 1 1/2-inch) rounds. Cut a 3 cm (approximately 1 1/4-inch) circle out of the center of 8 rounds so that rings are formed. Place the rounds of the baking sheet spacing them 2 inches apart, brush the edges with egg white and place a ring on a circle. Brush with cream and bake until golden brown about 12 minutes.

2.

Meanwhile, thinly slice the scallions,and saute  in a pan with 1 tablespoon of oil until tender. Remove from the heat and let cool.

3.

Cut the smoked salmon and the surimi into small cubes, place in a bowl and mix with the scallions, lemon juice and remaining oil and season with salt and pepper. Fill the puff pastry rounds with the fish salad. Garnish with green pepper and pepper leaves and serve on plates.