Smoked Salmon & Artichoke Bites

By Bexter

Chef's Tips

Cream cheese mixture can be made one day in advance and chilled until needed. Pastry puffs can be baked earlier in the day and stored in airtight container at room temperature until ready to serve.

Ingredients

• 1 sheet PC Butter Puff Pastry , thawed
• 1 tbsp (15 mL) unsalted butter, melted
• 1/2 tsp (2 mL) ground caraway seeds
• 1/4 cup (50 mL) cream cheese, softened
• 1/4 cup (50 mL) crème fraîche or sour cream
• 1/4 cup (50 mL) finely chopped marinated artichokes
• 1 tbsp (15 mL) finely minced shallots
• 1 tsp (5 mL) chopped fresh dill
• 1/2 tsp (2 mL) finely grated lemon rind
• 1/4 tsp (1 mL) freshly ground black pepper
• 6 ou 7 slices, PC Wild Sockeye Smoked Pacific Salmon
• Fresh dill sprigs

Preparation

Step 1

1.Preheat oven to 400°F (200°C).
2.Unroll puff pastry with parchment paper onto rimmed baking sheet, keeping pastry on parchment paper. Cut into 25 equal squares, each about 2 x 2 inches (5 x 5 cm).
3.In small bowl, stir together butter and caraway seeds. Brush generously over top of pastry squares. Bake in centre of oven for 18 to 20 minutes, rotating sheet once, or until golden and crisp. Let stand on baking sheet for about 10 to 15 minutes or until completely cooled.
4.In another small bowl, stir together cream cheese and crème fraîche until smooth. Stir in artichokes, shallots, dill, lemon rind and black pepper until combined. Place a 2 tsp (10 mL) dollop of cream cheese mixture on top of each pastry square. Tear each slice of salmon into 3 or 4 pieces; fold each piece neatly over top of cream cheese mixture. Garnish with dill sprigs and serve immediately.