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David McClellan

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13 Jul Puff Pastry with Piquillo Pepper Cream and Smoked Wild Alaska Red Salmon

Posted at 12:23h in Recipes, Wild Smoked Alaska Salmon by

Puff Pastry with Piquillo Pepper Cream and Smoked Wild Alaska Red Salmon

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Course Starters
Alaska Product Smoked Wild Salmon

Ingredients
  

  • Smoked Wild Alaska Red Salmon
  • 1 rectangular sheet of puff pastry
  • Cream cheese or ricotta
  • Piquillo peppers
  • Salt
  • Black pepper
  • Lemon juice and zest
  • Chopped chives to finish

Instructions
 

  • Cut the puff pastry into rectangles and prick each piece with a fork. Place them on a baking tray, cover with parchment paper, and place a second baking tray on top to keep the pastry flat.
  • Bake at 190°C (375°F) for about 15 minutes, then allow to cool.
  • Meanwhile, blend the piquillo peppers with the cream cheese, lemon juice, lemon zest, salt, and black pepper until smooth.
  • Spread the pepper cream over the puff pastry and top with Smoked Wild Alaska Red Salmon. Not only is it delicious, but it's also naturally low in fat and sourced from sustainable fisheries.
  • Finish with freshly chopped chives.

Notes

Recipe courtesy of @mariacosbel
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