Special Equipment:
cookie sheet
rolling pin
Ingredients:
8 oz smoked salmon lox
8 oz can Pillsbury
croissant roll
2-3 oz Philly Cream
Cheese- softened
1 tbsp capers
1 tbsp chopped chives
1 small shallot- thinly sliced (optional)
Directions:
- Preheat oven to 350 degrees.
- Set Silpat on top of cookie sheet. Remove and unroll croissant dough in one complete sheet.
- Lay dough evenly on top of Silpat. Using a rolling pin, smooth and lightly flatten dough.
- Bake for 8-10min or until golden. Set aside to cool.
- Smooth softened cream cheese evenly across surface of flatbread.
- Evenly disburse capers across surface. Lay each slice of lox, slightly folded on top of flatbread. Garnish with chives and shallots.
- Slice flatbread into as large or small pieces as desired. Serve immediately.
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