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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    25 appetizers

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 shaved Asiago cheese

Directions

  • Preheat oven to 400°. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake 11-13 minutes or until golden brown.
  • Meanwhile, grate one shallot and finely chop the other. In a small bowl, combine 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.
Nutrition Facts
1 appetizer: 89 calories, 6g fat (1g saturated fat), 3mg cholesterol, 105mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein.
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