100 g puff pastry, cut into rectangles or squares before baking
100 g cream cheese, whipped
1 tsp dried herb mix
½ tsp lemon zest
1 tsp lemon segments, finely chopped
½ cup smoked salmon, loosely packed
½ tsp lemon pepper
½ tsp pink peppercorns
1 tbsp arugula microgreens
1 lemon wedge
PREPARATION
Place the puff pastry on a baking sheet lined with parchment paper.
Prick it all over with a fork, then cover with another sheet of parchment paper and a second baking tray to weigh it down and prevent it from puffing up too much.
Bake at 180°C for 15 minutes, or until golden brown.
Remove from the oven and allow to cool on a wire rack.
In a bowl, whip the cream cheese with the lemon zest, dried herb mix, and lemon pepper until well combined.
Transfer to a piping bag.
Pipe a small amount of the cream cheese mixture onto the center of the serving plate to secure the first piece of puff pastry.
Place the puff pastry on top, then pipe more cream cheese over it.
Add half of the chopped lemon segments, half of the pink peppercorns, and half of the smoked salmon.
Top with another piece of puff pastry and repeat the layers.
Garnish with the arugula microgreens and serve with a lemon wedge on the side.
