Salmon and Mustard Christmas Wreath Recipe

 Salmon and Mustard Christmas Wreath Recipe

Ingredients

2 rolls of ready-made puff pastry

200g sliced ​​smoked salmon

200g cream cheese (room temperature)

1 tablespoon Dijon mustard (or mustard of your choice)

Zest of 1 Sicilian lemon (optional)

Black pepper to taste

Fresh dill or parsley to decorate

1 beaten egg to brush

Poppy seeds or sesame seeds to decorate (optional)

Preparation

Preheat the oven to 200°C and line a large baking tray with baking paper.

Prepare the filling: In a bowl, mix the cream cheese, mustard, lemon zest and black pepper until smooth.

Assemble the wreath: Unroll the puff pastry and roll it out on a lightly floured surface. Cut it into large circles, using a plate or large bowl as a mold (approximately 30 cm in diameter). Make a smaller circle in the center, forming a crown.

Spread the filling: Spread the cream cheese and mustard over the dough, leaving a 2 cm border at the ends.

Distribute the smoked salmon: Place the salmon slices on top of the cream, spreading evenly.

Form the crown: Take another layer of puff pastry and cover the crown, lightly pressing the edges to seal. Cut strips of pastry from the edges to the center, like a sun. Then twist each strip, giving it a decorative touch and revealing the filling.

Finishing and baking: Brush the dough with beaten egg and sprinkle with poppy seeds or sesame seeds. Bake for 20-25 minutes, or until the crown is golden and crispy.

Decorate: Remove from the oven and let cool slightly. Sprinkle fresh dill or parsley on top for a final, Christmassy touch. Presentation tip: Serve the wreath on a large platter and decorate with sprigs of rosemary and cranberries around it to give it that Christmassy look.