Smoked Salmon & Dill Christmas Tree Pie
Yesterday was the Orthodox Christmas, exactly 13 days after Christmas, closing the Winter festivities. Soon, we will start preparing for the Carnival Season which has started already.
A few weeks ago during our bonCOOK’s Team Meeting we all baked a “Tarte Soleil” made into a Christmas tree. I was waiting to share this recipe with you! However, last night I fell asleep watching the Season Finale of Sabrina on Netflix… Never got the chance to type the recipe 🙂
This recipe is from Lucie (The Cook Time), and it turned out perfectly. I will bake it again soon as the Smoked Salmon Spread was so delicious!
Enjoy, Bon Appétit & Merry Christmas to my Friends Liza, Zee, Alec, Tamara and the entire Greek and Russian Community.
As always, you will find the Step-by-Step Video below the recipe.
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Smoked Salmon & Dill Puff Pastry
Equipment
Ingredients
- 2 Puff pastry sheets
- 5 oz (150 g) smoked salmon
- 5 tbsp sour cream
- 1 tsp dill
- 3/4 cup (85 g) shredded cheese
- salt and pepper (Season to taste)
- 1 egg (For Eggwash)
- 1 tsp fines herbs
Instructions
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set aside.
PUFF PASTRY PREPARATION
- Place the smoked salmon in your Eco-chop, give it about 5-7 pulls. Then, add the ricotta cheese, dill and lemon juice. Give it another 5-7 pulls (until all combined).
- In a mixing bowl, add your smoked salmon mixture, season with Salt and Pepper (to taste) and the Gruyère cheese. Mix well with your spatula.
- Brush your smoked salmon preparation directly on your puff pastry sheet placed on your Large Bonmat.
- Roll each side towards the middle until they meet. Slice them into 9 pieces. Make a small incision to the side and open them up into a butterfly shape. Refrigerate for 30 minutes. IMPORTANT: Do not skip this step as you will get a fluffy puff pastry when baked.
BAKE!
- Preheat oven at 400F/200C.
- Take your Bonmat™ out of the fridge. Whisk the egg yolk and brush it on top of your puff pastry. Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your bake from 12min).
- Once your Smoked Salmon & Dill Puff Pastry is out of the oven, let it cool down for about 10 minutes. Slide it onto your service plate. Enjoy & Bon Appétit!
Special Notes
Nutrition
