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Smoked Salmon Bites with Shallot Sauce

4.7 | 3 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Jamie Brown-Miller, Napa, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 19, 2022

Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. —Jamie Brown-Miller, Napa, California

TEST KITCHEN APPROVED

Smoked Salmon Bites with Shallot Sauce

Contest Winner
4.7 | 3 Reviews Add your review
Yield:25 appetizers
Prep:15 min
Cook:15 min
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Ingredients

  • 1 sheet frozen puff pastry, thawed
  • sauce:
    • 2 shallots
    • 2 tablespoons Dijon mustard
    • 1 tablespoon mayonnaise
    • 1 tablespoon red wine vinegar
    • 1/4 cup olive oil
  • finishing:
    • 1 cup fresh arugula or baby spinach, coarsely chopped
    • 4-1/2 ounces smoked salmon or lox, thinly sliced
    • 1/2 cup shaved Asiago cheese
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Directions

  1. Preheat oven to 400°. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake 11-13 minutes or until golden brown.
  2. Meanwhile, grate 1 shallot and finely chop the other. In a small bowl, combine shallots, mustard, mayonnaise and vinegar. While whisking, gradually add oil in a steady stream. Spoon a small amount of sauce onto each pastry; layer with arugula and salmon. Drizzle with remaining sauce and sprinkle with cheese.

Nutrition Facts

1 appetizer: 89 calories, 6g fat (1g saturated fat), 3mg cholesterol, 105mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein.
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