Name: Puff pastry bites with salmon and herb cream cheese
Total time: 50 min
Yield: 20 pieces
Cuisine: Belgian
Ingredients: 1 sheet of puff pastry (cut into rectangles of about 22 x 10 cm); 2 tbsp herb cream cheese (per rectangle); 160 g smoked salmon; flour (a little)

Mise en place

Ingredients

1 sheet of puff pastry (cut into rectangles of about 22 x 10 cm)
2 tbsp herb cream cheese (per rectangle)
160 g smoked salmon
flour (a little)

Method

Get cooking

Lightly dust the work surface with flour. Unroll the puff pastry and cut it into rectangles of about 22 x 10 cm.
Spread herb cream cheese evenly over each rectangle. Arrange the smoked salmon along the length of the pastry.
Roll each rectangle tightly from a long side into an even log.
Wrap the rolls in cling film and place them in the freezer for 30 minutes. This makes them easier to slice evenly.
Remove the rolls from the freezer, unwrap them and cut into slices about 2 cm thick.
Preheat the oven to 180 °C. Place the slices on a baking tray lined with baking paper and bake for 15 to 20 minutes, until golden and crisp.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Let the bites cool briefly and serve warm or at room temperature.

Tip

These bites can taste quite salty. Use a little less salmon or herb cream cheese if you prefer.