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SMOKED SALMON AND CAULIFLOWER IN PUFF PASTRY
2 cups tiny cauliflower florets (about 1/4 to 1/2 inch)
2 tablespoons oil
1/2 teaspoon kosher salt
Large pinch freshly ground white pepper
4 ounces soft goat cheese
1/4 cup heavy cream
1 tablespoon sour cream or plain yogurt
2 teaspoons chopped chives plus additional
long pieces for garnish
4 ounces lox
6 frozen puff pastry shells, baked per package
Preheat the oven to 450F, toss the cauliflower florets in the oil and season with the salt and pepper to taste, roast for 5 minutes, then turn the florets over and roast until browned and cooked through. Meanwhile, blend together the goat cheese, cream and yogurt, fold in the chopped chives. Cut the lox into long, thin ribbons.
Spoon a thick layer of the goat cheese mixture into the puff pastry shells, gently press the cauliflower florets into the cheese, place the lox ribbons on top then garnish with the chive spears. Serves 6.
Gala´s Note: Use the recipe as a crostini topper for 2-3 dozen appetizers. |
