Puff Pastry Swirls With Smoked Salmon
You can cut the puff pastry sheet in half and make two rolls, but this is only if you want to make them super tiny.
Servings 15 pieces
- 1 sheet all butter puff pastry
- 2 Tbsp sour cream
- A bit of dill fresh or dried
- ground black pepper to taste
- 200 g smoked salmon slices
Roll the puff pastry out with rolling pin into 1/2 inch thick square. Spread the sour cream on the top. Leave about 1cm around the edges. Sprinkle with tiny chopped dill.
Arrange the smoked salmon evenly on top of the puff pastry sheet.
Starting at one end, roll the pastry up as tightly as possible.
Tightly cover with plastic wrap, and chill in the fridge for about 30 minutes. It will be much easier to cut cold roll.
Preheat the oven to 380 degrees F. Line a baking sheet with parchment paper. With a very sharp knife, cut the roll into 1 cm slices.
Remove the plastic wrap and transfer them to the baking sheet.
Bake for about 15 -20 minutes until the "snails" are puffed and golden.