SMOKED SALMON BITES WITH SHALLOT SAUCE

Smoked Salmon Bites with Shallot Sauce image

Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. -Jamie Brown-Miller, Napa, California

Provided by Taste of Home

Time 30m

Yield 25 appetizers.

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat oven to 400°. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake 11-13 minutes or until golden brown., 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 cheese.

Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 105mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.