Smoked Salmon Appetizers - Party Ready!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Defrost frozen puff pastry in the fridge overnight or on the counter for 2 hours before use.

Chop 2 tablespoons of fresh dill and place it in a small bowl.

Chop 1 tablespoon of capers and add to the bowl with dill.

Add 1 tablespoon of Dijon mustard, 1 tablespoon of mayonnaise, 1 teaspoon of prepared horseradish, and 1 teaspoon of lemon juice to the bowl.

Stir the mixture to combine and set aside.

In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash and set it aside.

Grate 1/2 cup of Gruyere cheese and crumble 1/2 cup of goat cheese using two forks.

Roll out the thawed puff pastry on a lightly floured board.

Spread the dill-caper-mayo mixture evenly across the surface of the pastry, leaving a half-inch border.

Spread the crumbled goat cheese evenly over the mayo mixture.

Layer the 8 slices of smoked salmon on top of the goat cheese.

Sprinkle the grated Gruyere cheese over the salmon.

Starting at the long end of the pastry closest to you, roll the dough up tightly, ensuring everything stays inside.

Brush the edge of the roll with the egg wash to seal it, then wrap it up and refrigerate for 30 minutes.

Preheat the oven to 375°F and line two baking sheets with parchment paper.

Trim the ends of the chilled roll with a serrated knife and cut the roll into rounds about half an inch thick, yielding 16 pieces.

Transfer 8 pinwheels to each baking sheet.

Brush the top of each pinwheel with the egg wash, then sprinkle with Parmesan cheese, black pepper, and sesame seeds.

Bake in the preheated oven for 18 to 20 minutes until the pinwheels puff up and turn golden brown.

Gently transfer the baked pinwheels to a wire rack and let them cool for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens