Whenever we want to prepare a lucid and easy appetizer we pull the puff pastry, our great ally. We like to have the odd sheet in the freezer, because it takes us out of a lot of trouble and makes us look great. It is very versatile and with it you can make recipes as delicious as these Salmon puff pastry and wild asparagus We plan to incorporate into our repertoire of Christmas snacks.
The combination of cream cheese, smoked salmon and wild asparagus works great, although it can be adapted to the taste and food restrictions of the guests. For example, wild asparagus can be substituted for zucchini, salmon with smoked cod or anchovies, and cream cheese with crème fraîsche or feta cheese. Although we like the Salmon puff pastry and wild asparagus and we would not change a comma of this recipe.Live to the Palate Prawn Cocktail: the quintessential Christmas appetizer
IngredientsFor 16 units
- Rectangular sheet puff pastry 1
- Smoked Salmon 175 g
- Thick asparagus 16
- Cream cheese 50 g
- Egg 1
- Sesame seeds
How to make salmon puff pastry and wild asparagusDifficulty: Easy
- Total time 30 m
- Elaboration 15 m
- 15 m cooking
We heat plenty of water in a pot and, when it starts to boil, we introduce the asparagus. We boil for 1 minute, remove and cool in plenty of cold water. Alone we want them to lose a little stiffness, but without cooking, as this will already be done in the oven. Once cold, dry and remove the hard part of the stem.
We cut the smoked salmon into 16 portions of approximately 4 x 4 cm. We cut the puff pastry (to make it easier to handle, leave it in the fridge until ready to use) in 16 squares and spread each with a little cream cheese. Place the salmon on top and then the wild asparagus, diagonally. We bend the opposite corners towards the center, sticking with a little beaten egg so that they do not open in the oven.
Transfer to a baking sheet covered with sulfurized paper, brush with egg all the puff pastry and sprinkle with sesame seeds. Bake in the oven, preheated to 210ºC, for 12-14 minutes or until they begin to brown. We put the tray at the bottom of the oven so that the base of the puff pastry is not raw. We withdraw and serve immediately.
With what to accompany salmon puff pastry and wild asparagus
This appetizer of Salmon puff pastry and wild asparagus It's perfect for when we have guests at home and we want to spend time with them. The oven works for us and we only have to pass them to a serving tray once ready. We can accompany them with other snacks and a glass of cava, wine or the drink that pleases us.