Smoked Salmon and Cream Cheese Pull-Apart Appetizer
• 2 (13-oz / 370g) packets ready-rolled puff pastry, thawed if frozen
• 2/3 cup (150g) cream cheese, cold
• 1 shallot, peeled and diced
• 16 chive sprigs, finely chopped
• ¼ tsp freshly ground black pepper
• 6 ounces (170g), smoked salmon, sliced
• 1 egg yolk
• 1 tbsp (15ml) milk
• 1 tbsp poppy seed
Preheat your oven to 350°F (180°C) with a rack in the middle.
Line a baking sheet with parchment paper.
Prepare the filling. In a small bowl, stir together the cream cheese, diced shallot, chopped chive and black pepper. Set aside in the fridge.
Unfold the first sheet of puff pastry onto the parchment paper-lined baking sheet. Spread the cream cheese filling evenly onto it and cover with the second pastry sheet.
In a small bowl, whisk together the egg yolk and the milk, and brush it atop the puff pastry. Sprinkle evenly with poppy seeds.
With a sharp knife or pizza cutter, cut out the pastry into the shape of a Christmas tree (a triangle with a tree trunk). Reserve the extra pieces (you can slice them in strips and twist them to bake on the side).
Cut slits on both sides of the tree, spacing them about 3/4 inch apart, leaving the entire center (the tree trunk) uncut. Twist each strip two or three times.
Bake for 35 minutes, until the pastry is puffed and golden.
Enjoy immediately.
Table accessories made from 100% recycled sail
