Smoked Salmon & Dill Puff Pastry

bakingwithnessa

A homemade Smoked Salmon and Dill spread brushed between a little twist of Puff Pastry, perfect to share as a main course or appetizer.

Prep Time 15

Bake / Cook Time 20

Total Time 35

Course Appetizer, Main Course

Cuisine France

Servings 6

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.

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!