Rainbow Smoked Salmon Salad in Puff Pastry
Elevate your appetizer game with this stunning Rainbow Smoked Salmon Salad in Puff Pastry — a recipe that’s as visually dazzling as it is delectable. Featuring golden, flaky puff pastry cups filled with a vibrant medley of fresh salad greens, cherry tomatoes, cucumber, red bell pepper, creamy avocado, and savory smoked salmon, this dish combines elegance with bold, fresh flavors. A tangy cream cheese dressing infused with lemon juice and fragrant dill ties the ingredients together beautifully, while the puff pastry provides a delightful crunch. Perfect for brunches, celebrations, or upscale appetizers, this recipe strikes the ideal balance between sophistication and ease, coming together in under an hour. Garnish with a sprig of dill for the ultimate finishing touch and serve immediately for a crowd-pleasing treat! Keywords: smoked salmon salad, puff pastry appetizer, elegant brunch recipe, fresh salad cups, creamy dill dressing.
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Recipe Information
Ingredients
- 2 puff pastry sheets
- 200 grams smoked salmon
- 100 grams mixed salad greens
- 150 grams cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 avocado
- 100 grams cream cheese
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 egg
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Cut the puff pastry sheets into 6 equal squares. Place each square into a muffin tin cavity, gently pressing to form a cup shape. Trim any overhanging edges.
Beat the egg in a small bowl and lightly brush the edges of the puff pastry cups with the egg wash to enhance browning.
Bake the puff pastry cups for 15-20 minutes, or until golden and puffed. Remove from the oven and allow to cool completely before removing from the muffin tin.
While the puff pastry cups bake, prepare the smoked salmon salad. Slice the cherry tomatoes in halves, dice the cucumber, finely chop the red bell pepper, and cube the avocado.
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, and avocado.
In a small bowl, whisk together the cream cheese, lemon juice, olive oil, chopped dill, salt, and black pepper until smooth. Adjust seasoning to taste.
Tear the smoked salmon into bite-sized pieces and gently fold it into the salad mixture.
Fill each cooled puff pastry cup with a generous scoop of the smoked salmon salad. Drizzle the cream cheese dressing over the top.
Garnish with additional dill or a slice of lemon, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 3450 mg | 150% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 18.4 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 35.4 mcg | 177% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
