15 Apr Puff pastry with piquillo pepper cream and smoked Wild Alaskan Sockeye Salmon

A simple yet elegant recipe that combines the crispy texture of puff pastry with the smoothness of a piquillo pepper cream and the intense flavour of smoked Wild Alaskan Sockeye Salmon. Perfect as a starter or appetiser, it stands out for its balance of flavours, freshness, and the added value of a high-quality, sustainable product.

Puff pastry with piquillo pepper cream and smoked Wild Alaskan Sockeye Salmon

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Course Aperitif/Tapa

Alaska Product Smoked Wild 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.

Notes

Recipe courtesy of @mariacosbel