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Servings
Makes 48 Kisses
2 sheets puff pastry
8 ounces whole milk Ricotta cheese
¼ teaspoon lemon olive oil
4 ounces hot smoked salmon, shredded
2 tablespoons finely diced fresh chives
Everything But Sesame blend
2 tablespoons finely diced red onion
Heat oven to 400 degrees
Prepare filling by combining Ricotta, lemon olive oil, chives and shredded salmon. Mix well and set aside.
Make sure puff pastry is completely thawed but still cold.
Roll one sheet of puff pastry out into a 10 x 15” rectangle, use a fork to prick the pastry all over. Cut into 24 - 2 ½ squares.
Place the squares into the cups of a mini muffin tin. Press down on the center as you place them in each cup.
Sprinkle each square with about 1/8 teaspoon Everything but Sesame blend. Add about 1 teaspoon of Ricotta-Salmon mixture to each square. Don’t overfill or the result will be soggy kisses (nobody wants soggy kisses). Top each filled square with another 1/8 teaspoon Everything but Sesame blend.
Bake in the hot oven for 15 minutes or until the edges are golden brown.
Remove from oven and leave in the pan 5 minutes, then continue to cool on rack.
When cool, garnish with finely diced red onion. Delicious at room temperature.
This recipe makes two batches of 24 Salmon Kisses.
