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Recipe posted by Andréa Tina
These simple and tasty appetizers will go down a treat at parties or as part of a family Sunday lunch. "
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Preparation time: 60 mn
Cooking time: 20 mn
Rest time: 0 mn
Total time: 80 mn
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For 8 servings:
For 40 croissants:
1 9 oz sheet of puff pastry
½ pound smoked salmon
3 tablespoons of heavy cream or crème fraiche.
10 sprigs of chives
1 egg
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1
Finely chop the chives and mix with the cream. Cut the salmon up into thin 1 ½ inch long strips.
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2
Roll the pastry extremely thinly into a square shape. Cut into 12 4 x4 inch squares. Cut each square into two triangles.
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3
Place a small amount of the chive and cream mixture onto each triangle and cover with a strip of salmon. Beat the egg and brush it onto the edges of the triangle.
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4
Roll the triangle from the widest edge to towards the point. Fold the points of the triangle towards the middle and secure it by pressing down. When you have done this will all the triangles, place the croissants on a floured tray, and glaze them with egg to brown.
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5
Cook them in an oven preheated to 430°F/220°C. After about 10 minutes, when they have risen, lower the temperature of the oven to 400°F/200°C. Continue to cook until they turn a lovely golden brown color. Serve immediately.
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Finishing touches...
These croissants keep well in the freezer. It is preferable to freeze them raw after having glazed them with the egg. Don’t add any salt to the cream as the salmon is already salty enough. An alternative is to replace the salmon with trout and add a drop of lemon juice to the cream. |
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