Smoked Salmon Bites with Shallot Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 25 |
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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. âJamie Brown-Miller, Napa, California 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:
1. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake at 400° for 11-13 minutes or until golden brown.
2. 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.
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