Total time: 1 hour 5 minutes
Prep time: 35 minutes, Cook time: 30 minutes
Ingredients for 5 people
1 iceberg lettuce
12 slices of smoked salmon
4.3 oz of pesto
10 1/2 oz of goat cheese
2 tsp of olive oil
2 tbsp of chefclub vegetable seasoning
1 puff pastry
3 basil leaves
Small round cookie cutter
Cut the 2 ends of the iceberg lettuce, cut out the heart of the lettuce using a circular cookie cutter, place the smoked salmon in the cookie cutter to form a salmon rose. Place and spread the pesto in the space in the center of the salad. Place the salmon rose in the space. Mix the fresh goat cheese, olive oil and the Chefclub vegetable spices in a piping bag. Form rolls with 1 lettuce leaf, the remaining smoked salmon and a dash of cream cheese mixture in the center. Place them around the salad and set aside in the fridge.
Pipe the rest of the cream cheese mixture, forming a circle around the outline of the puff pastry, brush the end of the pastry with water. Fold the end of the puff pastry over the cream cheese then seal the end of the pastry and prick with a fork. Cut out the outline of the dough at regular intervals then fold over to form a pattern. Bake for 30 minutes at 390°F.
Place and spread the rest of the pesto in the center of the dough, place the salad with the salmon rose in the center of the dough, place the rolls garnished with cream cheese around the salad. Add the basil leaves and enjoy!