Smoked Salmon Bites with Shallot Sauce

Smoked Salmon Bites with Shallot Sauce

Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese.

Ingredients :

• 1 cup fresh arugula or baby spinach, coarsely chopped
• 4-1/2 ounces smoked salmon or lox, thinly sliced
• 1/2 cup shaved asiago cheese
• 2 shallots
• 2 tablespoons dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 cup olive oil

Directions

1. Preheat oven to 400°. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake 11-13 minutes or until golden brown.
2. Meanwhile, grate 1 shallot and finely chop the other. In a small bowl, combine shallots, mustard, mayonnaise and vinegar. While whisking, gradually add oil in a steady stream. Spoon a small amount of sauce onto each pastry; layer with arugula and salmon. Drizzle with remaining sauce and sprinkle with cheese.