Smoked Salmon & Goat Cheese Puff Pastry Wreath
Directions
- 1Heat the oven to 375°F and line a round baking tray with parchment paper.
- 2Mash the goat cheese with the sour cream, lemon zest, lemon juice, dill, chives and black pepper.
- 3Place the first puff-pastry round on the prepared tray and set a small inverted bowl in the center as a guide.
- 4Spread the goat-cheese mixture in an even ring around the bowl, leaving clean inner and outer borders.
- 5Arrange the smoked salmon over the filling and sprinkle with shredded cheese.
- 6Cover with the second pastry round, press around the filling, and seal the outside edge.
- 7Remove the center bowl, cut around its impression, and remove the center pastry disk.
- 8Cut the wreath into 12 connected sections and twist each section one or two times.
- 9Mix the egg yolk with the water, brush it over the pastry, and sprinkle with mixed seeds.
- 10Bake for approximately 25 minutes, until puffed, crisp and deeply golden.
- 11Rest for 5 minutes before serving.
Ingredients
- 2 whole puff-pastry round
- 7 oz smoked salmon
- 6.5 oz fresh goat cheese
- 3 oz shredded mozzarella or mild swiss cheese
- 2 tbsp sour cream or crème fraîche
- 0.5 whole lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- black pepper (optional)
- 1 whole egg yolk
- 1 tsp water
- 1 tbsp mixed sesame and poppy seeds
Equipment
baking trayparchment paperbowl
Tips
- Do not add salt because the smoked salmon is already salty.
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