Smoked Salmon Bites with Shallot Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 25 appetizers.
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
Ingredients
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1 sheet frozen puff pastry, thawed
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SAUCE:
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2 shallots
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2 tablespoons Dijon mustard
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1 tablespoon mayonnaise
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1 tablespoon red wine vinegar
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1/4 cup olive oil
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FINISHING:
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1 cup fresh arugula or baby spinach, coarsely chopped
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4-1/2 ounces smoked salmon or lox, thinly sliced
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1/2 cup shaved Asiago cheese
Directions
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1.
Preheat oven to 400°. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake 11-13 minutes or until golden brown.
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2.
Meanwhile, grate 1 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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