I was torn about whether I should post again and, if so, which recipe I should share. Then I thought that many of you will be planning a menu for NYE or New Year’s Day, even if you are just having people over for drinks and canapés. This albero di pasta sfoglia is the perfect finger food to serve to your friends and family. If you make it, don’t forget to tag me in your photos @mrsmnorton on Twitter or @coochinando on Instagram.
Salmon has always been a thing in my family. Cream and salmon farfalle, bruschette with salmon and spring onions, salmon pâté and so on… Every year my cousin and I challenge each other to find a different way to use smoked salmon for NYE canapés for the family meal.
This year I managed to impress everyone – EVEN my mummy! – with this puff pastry and salmon tree, which we served on Christmas Day. It is magnetic: you just cannot take your eyes off it, and after grabbing your first branch, you are tempted to take another one, and another one – and then here come the looks of the other people around you….
- 2 sheets of already rolled puff pastry
- 250g smoked salmon (replace with cheese, ham or anything that takes your fancy!)
- 1 egg
- 50ml milk
Unroll the first sheet of puff pastry. Start by creating the triangular outline of the tree with slices of salmon. Fill the triangle with more salmon.
When it is all covered and you are happy with the shape, unroll the second sheet of puff pastry and cover the first sheet with it. Press the second sheet over and around the shape of the tree and then cut the shape with scissors, remembering to leave some pastry at the bottom for the tree trunk.
Draw two vertical lines in the middle of the tree from the top down to the trunk. Then with a knife, from the vertical lines outwards, cut horizontal strips of about 2cm height on both sides.
Twist each strip gently on itself.
Mix the egg with the milk and cover the surface with a brush.
Preheat the oven to 200°C (180°C fan). Cook for about 30-35 minutes, but check halfway through to make sure it is not getting too brown. It will be ready when the pastry turns a nice gold.
I look forward to seeing your pictures or hearing about how much your guests loved it!
A big Happy New Year:-D