Salmon Tarte Soleil (Print Version)
# Ingredients:
→ Base
01 -
Two sheets of puff pastry, ready to use
02 -
About 6 ounces of smoked salmon
03 -
A little over half a cup of cream cheese
→ Seasonings
04 -
One shallot, finely chopped
05 -
16 fresh chives
06 -
A pinch of ground black pepper
→ Topping
07 -
One egg yolk
08 -
A tablespoon of whole milk
09 -
A tablespoon of poppy seeds
# Instructions:
01 -
Combine the cream cheese with the diced shallot, snipped chives, and black pepper. Roll out the pastry and slice it into 12-inch circles with a cutter or knife.
02 -
Spread the cheese mixture over one of the pastry circles, then layer the smoked salmon on top. Place the second circle over it to cover.
03 -
Slice the layered dough into 16 strips, starting from the center. Twist each one gently to form a design. Poke a small hole in the middle to let steam out.
04 -
Brush the top with the egg yolk and milk mixture, then sprinkle with poppy seeds. Bake in a 350°F oven for 30–35 minutes, or until it's golden and crisp.
# Notes:
01 -
Best served hot from the oven
02 -
Keep the pastry chilled until you need it
03 -
Great choice for party snacking