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Smoked Salmon Bites with Shallot Sauce

 Smoked Salmon Bites with Shallot Sauce
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
25 ServingsPrep/Total Time: 30 min.


  • 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
  • 1 cup fresh arugula or baby spinach, coarsely chopped
  • 4-1/2 ounces smoked salmon or lox, thinly sliced
  • 1/2 cup shaved Asiago cheese


  • 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.