Smoked Salmon and Asparagus Puffs
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© The Food Network
1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
2. Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add cream cheese, mayo, lemon zest, dill, hot sauce, smoked paprika, and 1 1⁄2 teaspoon of chives. Blend until the mixture is smooth. Season with salt and pepper.
3. Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1⁄2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1⁄4 inch from the bottom of the dough’s wide end and roll up toward the tip. Place on a baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all dough.
4. Lightly whisk the egg with 1⁄2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15-18 minutes.
3 ounces hot-smoked salmon
1⁄4 cup whipped cream cheese, room temp
2 tablespoons mayonnaise
1 1⁄2 teaspoons lemon zest
1 teaspoon roughly chopped fresh dill
1⁄2 teaspoon hot sauce
1⁄4 teaspoon smoked paprika
2 1⁄2 teaspoons roughly chopped chives
Salt and pepper
All-purpose flour, for rolling the dough
one 8-ounce can refrigerated crescent roll dough
4-5 medium asparagus spears, trimmed and cut into 2-inch pieces 1 large egg
8 – 10 People, 18 puffs
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