Smoked Salmon, Pear, and Mango Stilton Appetizer

Smoked Salmon, Pear, and Mango Stilton Appetizer
Smoked Salmon, Pear, and Mango Stilton Appetizer

Smoked Salmon, Pear, and Mango Stilton Appetizer

  1. 1 lb. package frozen puff pastry

  2. 4 large pears, such as Asian pears

  3. juice of 1 lemon, divided

  4. 1/2 cup cream

  5. 1/2 lb. Stilton cheese with mango

  6. 1/4 tsp. grated nutmeg

  7. 2 6-oz. or 8-oz. packages smoked salmon

  8. Salt for seasoning

  9. 6 oz. bag Farmer's Market spinach leaves

Prep Time: 30 min.
Total Time: 20 min.

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1 lb. package frozen puff pastry
  • 4 large pears, such as Asian pears
  • juice of 1 lemon, divided
  • 1/2 cup cream
  • 1/2 lb. Stilton cheese with mango
  • 1/4 tsp. grated nutmeg
  • 2 6-oz. or 8-oz. packages smoked salmon
  • Salt for seasoning
  • 6 oz. bag Farmer's Market spinach leaves

Recipe Directions:

Allow pastry to come to room temperature, about 30 minutes. Meanwhile, peel, halve and core the pears, then slice into small sticks. Drizzle sliced pears with lemon juice from half a lemon. Drain on a towel, set aside. Roll out the thawed pastry and cut into 2-3 inch triangles (large enough to accommodate 2-inch slices of smoked salmon and the pear sticks). Prick with a fork and chill for half an hour.

In a small saucepan, bring cream to a simmer and whisk in cheese until well blended. Season with nutmeg. Note: If a thinner consistency is preferred, more cream may be added. Preheat oven to 350°F. Place a 2-inch piece of smoked salmon on each piece of pastry; drizzle each with a small amount of cheese mixture and top with pear sticks. Season with salt, if desired. Roll into small croissants and place on baking sheet. Bake for about 20 minutes, until golden brown. Serve on a bed of spinach with the remaining warmed cheese sauce drizzled over top.

Alternate Serving Suggestion:
Instead of making the cream and cheese sauce, melt 1 stick of unsalted butter in a small saucepan over medium-low heat. Add ¾ cup orange juice concentrate; stir to combine and heat through. Drizzle warm sauce over appetizer and sprinkle with cayenne pepper to taste.

Serving per recipe:

4