Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. —Jamie Brown-Miller, Napa, California
Smoked Salmon Bites with Shallot Sauce
Smoked Salmon Bites with Shallot Sauce
Prep Time
15 min
Cook Time
15 min
Yield
25 appetizers
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
- Preheat oven to 400°. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake 11-13 minutes or until golden brown.
- Meanwhile, grate 1 shallot and finely chop the other. In a small bowl, combine 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.
Nutrition Facts
1 appetizer: 89 calories, 6g fat (1g saturated fat), 3mg cholesterol, 105mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein.
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