Smoked Salmon and Asparagus Puffs Recipe | Valerie Bertinelli
Make this Smoked Salmon and Asparagus Puffs recipe tonight for a light, elegant meal that comes together fast. Impressive and easy. Try the recipe now.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Food processor
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Pastry brush
- Whisk
- Kosher salt
- Surface
- Spoon
- Fork
Ingredients
- 3 ounces hot-smoked salmon
- 1/4 cup whipped cream cheese, at room temperature
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons lemon zest
- 1 teaspoon roughly chopped fresh dill
- 1/2 teaspoon hot sauce
- 1/4 teaspoon smoked paprika
- 2 1/2 teaspoons roughly chopped chives
- Kosher salt
- freshly ground black pepper
- All-purpose flour, for rolling the dough
- One 8-ounce can refrigerated crescent roll dough (8 pieces)
- 4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces
- 1 large egg
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