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Ingredientes
- 1/2 x Quick Puff pastry, (recipe follows) fresh chives or possibly dill, sprigs Filling
- 6 x peppercorns
- 1 sprg thyme
- 1 x bay leaf
- 4 ounce salmon, centre cut ounce smoked salmon, thinly, sliced Creme Fraiche
- 1/2 c. lowfat sour cream
- 1/2 c. whipping cream
- 1 Tbsp. minced fresh dill
- 1 Tbsp. minced fresh chives
- 1/4 tsp pepper
- 1 pch salt
Direcciones
- On lightly floured surface, roll puff pastry to 15-inch (38 cm) square about 1/8-inch
- (3 mm) thick.
- Cut into 12 squares.
- Place on parchment paper lined baking sheets; prick pastry all over with fork.
- Bake in 425 F (220 C) oven for about 12 min or possibly till golden brown, rotating pans once.
- Let cold completely.
- Slice each square in half horizontally to make 24 squares.
- Filling:Meanwhile, in shallow saucepan, bring 4 c. (1 L) water, peppercorns, thyme and bay leaf to boil.
- Reduce heat to medium.
- Add in salmon; cover and simmer for about 8 min or possibly till salmon flakes easily when tested with fork.
- Transfer to plate; let cold completely. Break into chunks.
- Creme Fraiche:In covered container, whisk together lowfat sour cream and whipping cream; chill for 24 hrs or possibly till thickened.
- Add in dill, chives, pepper and salt.
- Preparation:Lay 1 of the pastry squares on work surface; dollop with creme fraiche.
- Top with some of the poached salmon and a slice of smoked salmon.
- Top with another square of pastry; repeat layers.
- Sprinkle with chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 8 servings | |
| Calories 102 | |
| Calories from Fat 77 | 75% |
| Total Fat 8.7g | 11% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 50mg | 2% |
| Potassium 88mg | 3% |
| Total Carbs 2.63g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.56g | 0% |
| Protein 3.65g | 6% |
