Rainbow Smoked Salmon Salad in Puff Pastry |
|
 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Puff pastry shells spread with a tangy cream cheese dressing and topped with smoked salmon and rows of rainbow-colored veggies. They assemble easily, are colorful and are ideal as a salad course (or light luncheon entree). ... Pls see EDITED TO ADD AFTER RSC CONCLUDED note for an alternate salad option. Ingredients:
1 sheet puff pastry (thawed) |
6 ounces cream cheese (softened) |
1 tablespoon dijon mustard |
1 tablespoon lemon juice |
1/4 teaspoon dried dill |
6 ounces smoked salmon (finely shaved slices) |
16 fresh grape tomatoes (sliced) |
2 eggs (hard-boiled, halved & sliced) |
1 carrot (sliced in 1/4 in coins & cooked crisp-tender to tender, your pref) |
8 canned asparagus spears (use green asparagus spears cut to 4-in length or cooked fresh asparagus cut to 4-in length) |
1/2 white onion (halved again & thinly sliced, may use boiler or pearl size thinly sliced in rings) |
1 tablespoon capers (optional garnish) |
1/2 tablespoon dried parsley flakes (optional garnish) |
Directions:
1. Preheat oven to 375°F.
2. On a lightly floured surface, roll out cold pastry sheet. Cut 4 5x5 in squares. Using a dull kitchen knife, gently score cut squares 1/2 in inside all cut edges to create a 4x4 in inside square.
3. Dock the 4 in inside square of the pastry to prevent excessive puffing (This is done by piercing the dough at 1/2 intervals w/the tines of a fork).
4. Line the 4-in inside square w/foil or parchment paper & place dried beans or rice on it to stop the pastry base from rising excessively in the oven.
5. Gently transfer squares to baking sheet & bake 15-18 min or till golden brown. Remove from oven & set aside to cool.
6. While pastry is baking, cook carrot coins to desired doneness, prepare other ingredients & set aside.
7. Combine cream cheese, Dijon mustard, lemon juice & dried dill. Mix well & set aside.
8. To Assemble Salads: Gently remove any excess puffed pastry from the 4x4 in inside square so that surface is relatively flat. Spread each scored 4-in pastry area w/approx 1 1/2 tbsp of the cream cheese dressing.
9. Then assemble salads all at 1 time in rows using the following order & begin at the top as you face the pastry shells:.
10. Row 1: Layer 4-inch row of sliced grape tomatoes - Row 2: Place 2 cut-to-size asparagus spears - Row 3: Layer 4-inch row of shaved smoked salmon slices - Row 4: Layer 4-inch row of sliced egg halves - Row 5: Layer 4-inch row of carrot coins.
11. Scatter thinly sliced white onion rings (or segments) over the top of all salads.
12. Garnish w/capers &/or dried parsley flakes as desired. Serve immediately or refrigerate till ready to serve.
13. NOTE: Edited to add after RSC concluded - If you prefer to eliminate the use of puff pastry, these salads assemble easily on a salad plate of mixed greens - not near as elegant, but just as pretty!
|
|