Cream Cheese And Smoked Salmon | Dapur Sinolin

Whipped Cream Cheese, Mustard and Smoked Salmon carefully nested into a puff pastry shell create a decadent and mouthwatering French appetizer, perfect for your next get-together. These Smoked Salmon Vol Au Vents are seriously scrumptious.

Ingredients

• 1 sheet of frozen puff pastry
• 6 tablespoons whipped cream cheese
• 1 ½ teaspoons whole grain mustard
• 1 tablespoons chives finely minced
• 5 square slices of smoked salmon cut diagonally
• 1 egg

Instructions

1. Preheat the oven to 400 F.
2. On a lightly floured surface, gently roll out a puff pastry ¼ inch thick.
3. Using a 3 ½ inch cookie cutter, cut out 18 circles.*
4. Using a smaller 1 ½ inch cookie cutter gently mark half of the pastry circles making sure not to cut all the way through.
5. Brush the unmarked pastry circles with a beaten egg. Place the marked circles on top of unmarked circles and brush again with an egg.
6. Place your 3 ½ inch cookie cutter between unbaked cookies and place a wire rack on top of the cookie cutter. That way the cookies will be of the same height.
7. Bake for 20 – 23 minutes until Vol Au Vents have risen and golden. Using a tip of a sharp knife, gently cut out caps from the pastry and dig out a little bit of pastry to make some room for the filling.
8. In a small bowl combine whipped cream cheese, whole grain mustard and minced chives. Fill the pastry bag attached with Wilton tip #1M with a filling and fill the pastry cases with a mixture.
9. Roll each piece of salmon into a rose and place in the middle of cream cheese filling. Garnish with some chives and enjoy!