Scottish Smoked Salmon and Cranachan Croustillant Bites
A flavorful scottish snack perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 oz Scottish smoked salmon
- 1 cup fresh raspberries
- 2 tbsp whisky (optional)
- 1/4 cup sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1 tbsp water
- Fresh raspberries and mint leaves for garnish
Instructions
- a. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. b. In a small bowl, combine sugar and whisky (if using) until well mixed. Gently fold in the raspberries and let them macerate for about 15 minutes. c. In another bowl, whip heavy cream with vanilla extract until soft peaks form. Fold in the macerated raspberries gently. d. Cut the puff pastry sheet into 8 squares. Place them on the prepared baking sheet and brush the edges of each square with the beaten egg mixed with water. e. Bake the pastries for 12 14 minutes or until they turn golden brown. Remove from the oven and let them cool completely. f. To assemble, place a small amount of the raspberry cream mixture on each pastry square, followed by a slice of smoked salmon. Garnish with fresh raspberries and mint leaves.
Chef’s Insight
The combination of smoky salmon and tart raspberries is a true celebration of Scottish flavors.
Notes
Feel free to adjust the amount of whisky in the raspberry cream mixture to suit your taste preference.