Smoked Salmon and Cream Cheese Christmas Tree
Sharing Dish | with Puff Pastry, Lemon and Chives
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Stuffed with the unbeatable combination of smoked salmon and cream cheese, this puff pastry Christmas tree is a real show-stopper to amaze guests with.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Lemon
1 bunch(es)
Chives
120 grams
Smoked Salmon
(Contains Fish)
150 grams
Cream Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Milk
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Zest and quarter the lemon.
c) Finely chop the chives (use scissors if easier).
d) Chop the smoked salmon into small pieces.
a) In a small bowl, combine the cream cheese, salmon, three quarters of the chives, a pinch of lemon zest (add more if you prefer) and the milk (see pantry for amount).
b) Mix well until combined and season to taste with pepper.
a) Unroll the puff pastry (keeping it on its baking paper).
b) Lay the pastry vertically, then make a diagonal cut from the centre of the top edge to the bottom left corner, and repeat to the right corner to create 1 large and 2 small triangles.
c) Arrange the 2 smaller triangles on a lined baking tray together to make one big triangle. The second longest sides should be touching.
a) Spread the smoked salmon mixture onto the newly formed pastry triangle on the tray, then place the remaining large pastry triangle on top of the filling.
b) Gently press down the pastry to secure the fillings.
c) Leaving a 2-3cm section down the centre of the triangle, cut horizontal lines up both sides of the triangle, approximately 2cm apart. These are your tree branches!
a) Twist each branch 1-2 times, then brush the top with a little bit of oil.
b) Pop the tree onto the middle shelf of your oven until puffed and golden, 45-50 mins.
a) Once baked, sprinkle over the remaining chives and serve with the lemon wedges for squeezing over to finish.
Enjoy!
