Smoked Salmon Cones

Ingredients

1 package high quality smoked salmon, preferably Scottish

12 oz. tub whipped cream cheese (Philadelphia brand)

2 Tbsp minced shallots

1 Tbsp minced chives

2 boxes of Puff pastry dough, thawed if frozen

Cooking spray

salt

Cooking Tools

Food processor

Silpat lined sheet pan 

12 cream horn molds

Piping bag with tip

Medium mixing bowl

Pastry/pizza cutter

Cooling rack

Directions

Preheat oven 400 Degrees F. Unbox the pastry dough and unfold and you will have 3 seams. Using a pastry cutter, cut 6 strips per box, so you should have 12 strips in total. Rotate the dough strips starting at the point of the cream horn molds and slightly overlap as you progress to the wider angle. Lay each on a Silpat lined sheet pan and repeat with the others. Lightly spray with cooking spray and bake in the oven for about 12-15 minutes. Remove from oven and place on cooling rack as you remove the puff pasty from the cones, cool completely before filling horns.

In a food processor, add; cream cheese, smoked salmon, shallots and chives, pulse until whipped, taste too suit, leave small chunks of smoked salmon as long as it fits through a piping bag tip. Place filling in piping bag, either place it in the refrigerator until you’re ready to fill or fill each cone right before serving. Do not fill way in advance, the puff pastry will not be as crispy and the filling might make the puff pastry too soggy.

Yields 12

Double the recipe for more Smoked Salmon Cones.