🍽️ Crispy Salmon Puff Pastry Wreath from the Air Fryer

Name: Crispy Salmon Puff Pastry Wreath from the Air Fryer
Total time: 30 min
Yield: 4 servings
Ingredients: 1 roll fresh puff pastry (refrigerated section); 160 g smoked salmon slices (e.g. Graved salmon (2 packs)); 150 g cream cheese (double cream stage); 2 tbsp crème fraîche; 1 tsp lemon zest (organic lemon); 1-2 tsp lemon juice; 2 tbsp fresh dill (finely chopped); salt and pepper to taste; 1 egg yolk; 1 tbsp milk or cream; Optional: sesame (black cumin or mixed seeds); fresh dill or cress; lemon zest

485 kcal · 30 min · 4 servings

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Ingredients

1 roll fresh puff pastry (refrigerated section)
160 g smoked salmon slices (e.g. Graved salmon (2 packs))
150 g cream cheese (double cream stage)
2 tbsp crème fraîche
1 tsp lemon zest (organic lemon)
1-2 tsp lemon juice
2 tbsp fresh dill (finely chopped)
salt and pepper to taste
1 egg yolk
1 tbsp milk or cream
Optional: sesame (black cumin or mixed seeds)
fresh dill or cress
lemon zest

Instructions

1. Whisk cream cheese and crème fraîche in a bowl until the mixture is smooth and free of lumps.
2. Add the lemon zest, lemon juice, and chopped dill to the cheese mixture and stir well to combine.
3. Season the filling to taste with salt and pepper.
4. Preheat the air fryer to 180 °C.
5. Roll out the puff pastry flat on a work surface using a rolling pin.
6. Spread the cheese-dill cream evenly and smoothly over the entire surface of the puff pastry.
7. Place the salmon pieces evenly on top of the creamy pastry layer.
8. Roll the pastry tightly along the longest side to form a long log.
9. Cut the log in half so you have two equal-length pieces.
10. Press the ends of the two halves together and braid them together like a plait.
11. Shape the braided log into a circle (wreath) and press the open ends firmly together to join them.
12. Whisk the egg yolk with a little milk in a small bowl.
13. Place a piece of baking paper in the basket of the air fryer.
14. Carefully place the puff pastry wreath onto the baking paper in the cooking basket.
15. Brush the surface of the wreath with the egg yolk-milk mixture (egg wash).
16. Sprinkle the wreath with sesame seeds if desired.
17. Cook the wreath at 180 °C for 12 to 15 minutes until it is golden brown.
18. Turn the wreath very carefully after the cooking time.
19. Cook for a further 5 to 8 minutes at 180 °C so that it is fully baked through from the bottom as well.

Nutrition per serving

kcal: 485
Protein: 19 g · Fett/Fat: 36 g · Carbs: 22 g