One of the most inspiring things for me in the kitchen is inventing and preparing appetizers and canapes of all kinds, playing with the ingredients, and coming up with new combinations, and that’s what happened with this recipe. I really like to think of toasts and combine crunchy ingredients with creamier ones and create interesting mixes of flavors.
This recipe for puff pastry toasts with salmon sashimi and coleslaw and apple is a real delight, a simple and attractive appetizer with which to succeed. With a crunchy base, a creamy sauce, a refreshing salad, and incredible salmon sashimi, no more is needed!
Sashimi is a type of Japanese cut for fish and shellfish, raw and very fresh, and the technique of the master cutter who is in charge of making it is very important, as it requires a lot of delicacies, precision, and practice. What is achieved is a delicious, tender salmon, very comfortable to eat and ideal for preparing an infinite number of starters, appetizers, and canapes.
Puff Pastry Toasts with Salmon Sashimi and Apple Coleslaw
Puff pastry toasts with salmon sashimi and apple coleslaw
Sashimi is a type of Japanese cut for fish and shellfish, raw and very fresh, and the technique of the master cutter who is in charge of making it is very important, as it requires a lot of delicacies, precision, and practice. What is achieved is a delicious, tender salmon, very comfortable to eat and ideal for preparing an infinite number of starters, appetizers, and canapes.
- Oven
- Fridge
- 1 can smoked salmon sashimi (85 gr drained weight).
- 1 sheet refrigerated square or rectangular puff pastry.
- A little milk or egg to paint the puff pastry.
For the yogurt sauce:
- 1 plain Greek yogurt.
- 1/2 lime or lemon juice
- 1 sprig of fresh dill or 1/2 dessert teaspoon of dried dill.
- 1 teaspoon of extra virgin olive oil.
- Ground black pepper and salt.
For the coleslaw:
- 125 grams of cabbage. I have used kale.
- 1 golden apple.
- 1 sprig of fresh dill or 1/2 dessert teaspoon of dried dill.
- 1 dessert teaspoon of brown sugar.
- 1 dessert spoon of vinegar.
- 1 tablespoon of extra virgin olive oil.
- 1 dessert spoon of French mustard.
- 1 Ground black pepper and salt.
To decorate:
- Fresh dill leaves.
- Trout roe.
- Black sesame.
Preheat the oven to 200ºC with heat up and down and a fan.
Crack the egg into a small bowl and beat it a little with a fork or just use a little milk.
Place the puff pastry sheet on greaseproof paper, pierce it with a fork over the entire surface and cut it into portions. I have cut it into rectangles so that they are slightly larger than the salmon sashimi cuts.
Put the puff pastry with the greaseproof paper on a baking tray and paint it on top with beaten egg or milk.
Put another baking paper on top so that it sticks well and place another baking tray on top that presses the puff pastry across its surface. Ideally, you should use two trays that fit together and are the same, but if this is not possible, simply use a tray that covers the puff pastry and thus ensure that it does not rise in the oven.
Bake the puff pastry for 10 minutes at 200ºC. Take it out of the oven, remove the tray and the paper on top and continue baking the puff pastry for another 3-5 minutes or until you see that it has browned. I like it quite golden, but leave it to your liking.
Take it out of the oven and transfer it with the parchment paper to a wire rack to cool.
Meanwhile, we are going to prepare the yogurt sauce. Put in a bowl the Greek yogurt, the lime or lemon juice, the fresh (and chopped) or dried dill, the olive oil, and a little ground black pepper and salt to taste.
Mix with a spoon and taste it in case you have to rectify it and add salt or some other ingredient.
We continue with the coleslaw. Chop the finite cabbage and put it in a bowl.
Peel the apple, core it, cut it into quarters and then into slices and finally into small cubes, and add them to the bowl.
Also add the chopped dill, brown sugar, vinegar, olive oil, French mustard, and a little ground black pepper and salt and mix well with a tablespoon.
We can now start to assemble the toasts. On a portion of puff pastry, add a dessert teaspoon of yogurt sauce (no more because after pouring the salad on top it could come off the toast), on top a little coleslaw and apple, then a piece of salmon sashimi and, to decorate, a fresh dill leaf, some trout roe, and a little black sesame.
Serve and taste:
The ideal is to have everything ready and mount the toasts just before eating them so that the puff pastry does not become soft. Everything can be at room temperature but, if you feel like it and it is hot, you can also prepare the toasts with everything fresh and fresh out of the fridge, except for the puff pastry that must always be at room temperature. If you have puff pastry leftover from one day to the next, you will see that it is not so crunchy and the only way to revive it a bit is to bake it for 2 or 3 minutes. The rest of the preparations last 3-4 days in the fridge.
The puff pastry is crunchy and contrasts with the creaminess of the yogurt sauce, and the mixture of flavors of the coleslaw and salmon sashimi make it a real appetizer… fantastic!
Variations of the recipe for puff pastry toasts with salmon sashimi and coleslaw and apple:
Instead of puff pastry, you can use some toast or pre-made crackers and thus save a step in the preparation.
You can also substitute the yogurt for cream cheese or even mayonnaise, they are two ingredients that combine perfectly with the rest.
Advice:
Watch the puff pastry in the oven so that it does not brown too much since, when it is almost ready, in just 1 minute it can go from undercooked to very golden. And if you are not going to consume a whole puff pastry sheet, the ideal is that you bake only what you will need for the day.
You can also download Puff Pastry Toasts with Salmon Sashimi and Apple Coleslaw recipe as a PDF file.
