- 8
Ingredients
- 3 ounces hot-smoked salmon
- 1/4 cup whipped cream cheese, at room temperature
- 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
- Kosher salt and freshly ground black pepper
- All-purpose flour, for rolling the dough
- One 8-ounce can refrigerated crescent roll dough (8 pieces)
- 4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces
- 1 large egg
Preparation
Step 1
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
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, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
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 to 18 minutes.