Smoked Salmon NYT Minis
Delicious bite-sized treats featuring smoky salmon nestled in flaky puff pastry, complemented by a creamy herb filling.
Ingredients
Main Ingredients
- 1 package (8 oz) smoked salmon, sliced into small pieces Bringing a rich, smoky flavor.
- 1 package mini puff pastry sheets (about 12-14 mini pieces) Providing a flaky, buttery texture.
- 4 oz cream cheese, softened Offering a creamy and luscious base.
- 2 tablespoons sour cream Adding a tangy richness.
- 1 tablespoon fresh dill, chopped Infusing the recipe with an aromatic earthiness.
- 1 tablespoon lemon zest Providing a bright zing.
- 1 tablespoon fresh lemon juice Enhancing the overall fresh flavors.
- 1 teaspoon capers, chopped Adding a burst of briny goodness.
- 1 teaspoon olive oil For brushing the pastry.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Roll out the mini puff pastry sheets on a lightly floured surface and cut them into 3-inch squares.
- Place the squares on a baking sheet lined with parchment paper, ensuring enough space for them to puff up while baking.
Baking the Puff Pastry
- Brush each pastry square lightly with olive oil and bake in the preheated oven for 12-15 minutes, or until they are golden brown.
Making the Filling
- In a mixing bowl, combine the softened cream cheese, sour cream, fresh dill, lemon zest, lemon juice, and chopped capers. Blend until smooth and creamy, adding fresh cracked black pepper to taste.
Assembly
- Spoon the creamy mixture generously into each pastry.
Finishing Touch
- Top each filled pastry with pieces of smoked salmon and sprinkle with additional chopped dill.
Serving
- Present the Smoked Salmon NYT Minis on a serving platter.
Notes
Ensure the cream cheese is softened for a smooth blend. Keep an eye on the pastries while baking to prevent burning. Taste the filling and adjust seasoning before serving.