Serve up a little showstopper this Christmas with this smoked salmon and Pink Lady® apple puff pastry stack recipe.
Silky smoked salmon, crunchy Pink Lady® apples and buttery puff pastry combine to provide a magnificent mix of texture in every bite.
The zingy sweetness of Pink Lady® apples also balance perfectly with the spicy heat of the horseradish sauce.
So what are you waiting for? Follow the recipe below for some of the best smoked salmon, puff pastry and Pink Lady® apple stacks you could wish to try.
You can also discover plenty more Christmas inspired Pink Lady® apple recipes to make your Christmas that little bit tastier.
Preheat the oven to 220°C/fan 200°C/gas mark 7.
Lay out your rolls of pastry and using a 9cm (give or take) circle cutter, cut out 6 circles from each roll.
Lay all 12 pastry circles on a tray lined with greaseproof paper (use 2 trays if they won’t all fit). Pop another layer of greaseproof on top. Then weigh the pastry down with trays that are smaller than the ones you’re using. Put into the oven and cook for 15 minutes or until crispy and golden brown.
Remove the pastry from the oven and allow to cool.
Spread 1 tbsp horseradish sauce on each of 6 of the cooked pastry circles. Then artfully fold and crimple the smoked salmon on top of the horseradish and pastry base. Add some chopped dill and a scattering of rocket on each pile of smoked salmon. Top with the remaining cooked pastry circles.
Thinly slice the Pink Lady® apples, keeping them in position from when you cut them and slowly fan them out. Squeeze over some lemon juice to stop them turning brown. Place the Pink Lady® apple slices on top of pastry circles, then garnish with some extra dill and a crack of black pepper, and serve with the lemon wedges on the side.
You can make the pastry bases ahead of time and assemble when it's time to serve.
Use any leftover pastry to make party nibbles. Cut into bite-sized pieces, sprinkle with spices or herbs and a little grated cheese and bake in the oven until golden.