Puff Pastry Snails with Smoked Salmon and Cream Cheese
Ingredients
- 1 package chilled puff pastry (about 270 g)
- 100 g cream cheese
- 1 pinch salt
- pepper to taste
- 2 teaspoons fresh dill
- 150 g smoked salmon slices
- 1 medium egg
Garnish
- fresh dill for sprinkling (optional)
Preparation
Roll out the puff pastry and lay it flat on a cutting board
Mix the cream cheese with salt, pepper, and dill, then spread it over the puff pastry
Distribute the smoked salmon slices evenly over the pastry with some space between them
Preheat the oven to 220°C (convection: 200°C)
Line a baking sheet with parchment paper
Cut the topped pastry into thin strips with a pizza cutter and roll each strip into a small snail
Place the snails on the prepared baking sheet
Whisk the egg briefly with a fork, then brush the snails with the egg wash using a silicone brush
Sprinkle with fresh dill if desired
Bake in the preheated oven for 15-18 minutes until golden brown
Serve the salmon snails warm
Tips
Serve as a snack on a buffet or as a side with a fresh crisp salad
Store in the refrigerator for up to 3 days
