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Prep time: 20 min
Cook time: 40 min
Servings: 9
Indulge in these Creamy Smoked Salmon Ricotta Puffs, perfect for a brunch or elegant appetizer. Flaky pastry envelops a lush filling of creamy ricotta, fresh dill, and savory smoked salmon. Topped with a touch of lemon zest and chives, these bites are both fresh and satisfying, offering a delectable fusion of flavors that will impress your guests!
Ingredients
1 puff pastry sheets pepperidge farm
180 grams ricotta cheese
1 tbsp olive oil infused with lemon
1/2 tsp lemon zest
1 tbsp lemon juice to taste
1/4 tsp kosher pink salt Himalaya
1 tbsp capers roughly chopped
2 tbsp fresh dill
4 ounces smoked salmon
1 egg lightly beaten for egg wash
Directions
Preheat oven to 350°F/180°C.
Mix ricotta, olive oil, lemon zest, lemon juice in a small bowl and season with salt to taste. Set aside.
Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Trim the edges with a pastry wheel or knife (and make some small crackers out of it!).
Spread a layer of lemon ricotta on the pastry, sprinkle with capers and dill, and add a layer of smoked salmon.
Roll up the pastry, using the parchment paper as an aid. Remember that gluten free doughs are much more fragile, so you do need the aid of parchment or wax paper here.
Brush with egg wash and transfer to a baking tray. Bake for 27-30 minutes, until golden all over.
Allow to cool for 10 minutes before cutting and serve with lemon wedges.
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