Tangy Dijon-mayo sauce adds zip to puff pastry and layers of crisp arugula, smoked salmon and shaved Asiago cheese. I make these a couple of times a year.
—JAMIE BROWN-MILLER NAPA, CA
START TO FINISH: 30 MIN. • MAKES: 25 APPETIZERS
1 sheet frozen puff pastry, thawed
SAUCE
2 shallots
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon red wine vinegar
1/4 cup olive oil
FINISHING
1 cup fresh arugula or baby spinach, coarsely chopped
4 1/2 ounces smoked salmon or lox, thinly sliced
1/2 cup shaved Asiago cheese
1. Preheat oven to 400°. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake 11-13 minutes or until golden brown.
2. Meanwhile, grate one shallot and finely chop the other. In a small bowl, combine shallots, mustard, mayonnaise and vinegar. While whisking, gradually add oil in a steady stream. Spoon a small amount of sauce onto each pastry; layer with arugula and salmon. Drizzle with remaining sauce and sprinkle with Asiago cheese.