Puff pastry with piquillo pepper cream and smoked Wild Alaskan Sockeye Salmon
Ingredients
- Smoked Wild Alaskan Sockeye Salmon
- 1 rectangular sheet of puff pastry
- Cream cheese or fresh cheese
- Piquillo peppers
- Salt
- Black pepper
- Lemon juice and zest
- Fresh chives
Instructions
- Cut the puff pastry into rectangles and prick with a fork.
- Place them on a baking tray, cover with baking paper and place another tray on top to weigh it down.
- Bake at 190 ºC for about 15 minutes. Remove and let cool.
- Meanwhile, blend the piquillo peppers with the cream cheese, lemon juice and zest. Season with salt and pepper until smooth.
- Assemble the dish: spread the cream over the puff pastry.
- Add the smoked Wild Alaskan Sockeye Salmon.
- Finish with chopped chives on top.