Smoked Salmon Bites with Shallot Sauce Recipe

Smoked Salmon Bites with Shallot Sauce Recipe photo by Taste of Home

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Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. —Jamie Brown-Miller, Napa, California

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Smoked Salmon Bites with Shallot Sauce Recipe

Prep: 15 min. Bake: 15 min./batch

Yield: 25 Servings

15 15 30

Ingredients

1 sheet frozen puff pastry, thawed
SAUCE:
2 shallots
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon red wine vinegar
1/4 cup olive oil
FINISHING:
1 cup fresh arugula or baby spinach, coarsely chopped
4-1/2 ounces smoked salmon or lox, thinly sliced
1/2 cup shredded Asiago cheese

Directions

Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake at 400° for 11-13 minutes or until golden brown.
Meanwhile, grate one shallot and finely chop the other. In a small bowl, combine the shallots, mustard, mayonnaise and vinegar. While whisking, gradually add oil in a steady stream. Spoon a small amount of sauce onto each pastry; layer with arugula and salmon. Drizzle with remaining sauce and sprinkle with cheese. Yield: 25 appetizers.

Originally published as Smoked Salmon Bites with Shallot Sauce in Simple & Delicious December/January 2013, p42