Smoked Wild Sockeye Salmon En Croûte

Makes approximately 20 servings

Ingredients	US	Metric
Cold smoked sockeye salmon	7 oz	200 grams
Fresh dill	1/2 oz	15 grams
*Dijon cream cheese (recipe below)	1 Cup	250 ml
Capers	2 1/2 Tbsp	50 grams
Parmesan Reggiano cheese	1 1/2 oz	40 grams
Egg	1	1
Puff pastry (12 x 18 inches)	1 sheet	1 sheet

 

*Dijon Cream Cheese

Ingredients	US	Metric
Cream cheese	1 cup + 1/3 cup	200 mls
Dijon mustrad	3 Tbsp + 1 tsp	50 mls
Lemon	1	1

 

• Combine cream cheese, Dijon, and juice of the lemon to a stand mixing bowl
• Mix on medium speed until all ingredients are incorporated
• Season to taste with salt, and set aside

Smoked Salmon En Croûte

• Roll out 1 sheet of puff pastry on floured surface
• Spread an even layer of Dijon cream cheese over the puff pastry
• Lay sliced smoked salmon evenly on top of Dijon cream cheese
• Drain capers and spread on top of the smoked salmon
• Pick dill leaves and sprinkle on the smoked salmon
• Roll puff pastry into a log, trim ends so log is even
• Cut into 20 rounds and place on baking sheet covered with parchment paper
• Flatten rounds lightly and brush with fork beaten egg, and top with grated parmesan Reggiano
• Bake at 375°F for about 15 minutes rotating half way through

Download and print recipe: Smoked Wild Sockeye Salmon En Croûte