November 13, 2009

Quick Bite: Smoked Salmon

As usual, I planned to make 3440 dishes for a party because really, why make it easy? Yes, well this dish was a party no-show lost somewhere between turkey sliders and marscapone berry cupcakes. But it did show up for dinner! And brunch the day after that. I can't really advise for what meal you might make this as it works for any, particularly when paired with roasted pears to impress visitors. Just give yourself time to let the puff pastry thaw. After that, it's cake. Or a salmon crostini. . .


1 sheets frozen puff pastry; thawed according to package instructions
4 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
4-6 ounces thinly sliced smoked salmon

1/4 cup chopped red onion
2 tablespoons chopped fresh dill
1 tablespoon capers, drained
3 teaspoons lemon zest


Let puff pastry stand at room temperature for 30 minutes. Preheat oven to 400°F. Unfold pastry sheet onto a baking sheet and prick all over and thoroughly with a fork. In a medium bowl combine cream cheese and goat cheese. Spread cheese mixture onto pastry to within ½-inch of the edge. Bake 15 minutes. Remove from oven, top with salmon, red onion, dill, capers and lemon zest.

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