Here’s an original appetizer for Easter! Make puff pastry cones, fill with smoked salmon mousse and decorate with a dill stem to mimic carrots!
As fun to make as it is delicious to taste, you’re sure to impress your guests!
Prep Time: 25 minutes
Bake Time: 15 minutes at 375°F (190°C)
Difficulty: easy
Yield: 12 cones
Ingredients
For the carrot-shaped cones
- 1 packet store‐bought puff pastry
- 1 egg, whisked (for egg wash)
For the filling
- 7.9 oz cream cheese, softened (225 g)
- 4 oz cup sour cream (113 g)
- 1 tbsp lemon juice
- 2 tbsp fresh dill chopped (plus extra for garnish)
- 6 oz smoked salmon, chopped (170 g)
- salt to taste
Instructions
Line a baking sheet with parchment paper. Preheat oven to 375°F (190°C).
Roll out the puff pastry and cut it into 0.4 inch (1 cm)-wide strips.
Fold each strip onto itself, then wrap it around a cone mold.
Brush each cone with egg wash.
Bake at 375°F (190°C) for 15 minutes until golden. Let cool, then carefully remove the pastry cones from the mold.
In a bowl, mix all filling ingredients. Transfer the mixture to a piping bag.
Pipe the filling into each cooled cone.
Garnish the top of each cone with a sprig of dill (or parsley) to mimic carrot tops.
Inspired from: joyfulhomecooking
