Puff pastry snails with salmon

Name: Puff pastry snails with salmon
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 roll(s) Puff pastry; 120 g Double cream cheese; 1/3 collar Chives; 75 g Smoked salmon; 20 g Feta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 roll(s) Puff pastry
120 g Double cream cheese
1/3 collar Chives
75 g Smoked salmon
20 g Feta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
baking paper

Directions

1
Put the cream cheese in a bowl. Wash the chives, dab dry, cut into fine slices and add to the cream cheese. Dice the smoked salmon and feta cheese and add them as well. Mix everything to a homogeneous mass and season with salt and pepper.
2
Spread the puff pastry and spread the cream cheese and salmon mixture evenly on top. Roll up the puff pastry from the long side and cut it into slices of approx. 1.5 cm thickness with a sharp knife.
3
Place the snails at a slight distance from each other on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Remove, allow to cool and serve.