Smoked Salmon Puff Pastry Star Wreath

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Author: Delphine Fortin
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Appetizers

This smoked salmon puff pastry star wreath is very festive, while being a breeze to make. It makes a wonderful holiday appetizer and you can even create a dessert version.

Ingredients

Scale

2 sheets puff pastry
1 egg, beaten, for egg wash + 1 pinch of salt
2 teaspoons mixed black and white sesame
⅓ cup (80g) crème fraîche*
Fresh dill, chopped**
3 ounces (80g) smoked salmon
Salt and freshly ground pepper***

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Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Layer the first sheet of puff pastry with the second one. Using a star-shape cookie cutter, cut out some stars, and carefully transfer to the prepared baking sheet.
Brush the puff pastry stars with the egg wash, and top each star with black and white sesame.
Bake for about 15 minutes, or until golden in color. Remove from the oven and transfer to a cooling rack until ready to handle.
In a small bowl, combine crème fraîche, dill, salt and pepper.
Using a small pairing knife, carefully cut each star lengthwise. Garnish with the crème fraîche filling, add a small piece of smoked salmon, and cover with the top star.
Assemble stars in a circle on a serving plate or board, and voilà!

Notes

* If you can’t find crème fraîche, you can use sour cream instead. While not exactly the same in terms of flavors, it still works pretty well with smoked salmon.

** Chives is another option that also works well with smoked salmon.

*** I recommend Timut pepper if possible. It adds some subtle and refreshing flavors.