Salmon Pastry Roll

If there’s one thing to pick I like most to cook and eat it’s appetizers! A plate full of colorful tiny dishes, in all forms and shapes. You can go all different directions with appetizers if you tell me. And that’s what I like most!

This appetizer is one my mom made recently when we had family coming over. She told me she received the recipe from some friends she met on holidays.

Don’t you ever have these moments when friends come over by surprise or at short notice and you don’t have the time to go to the supermarket for some ingredients? Well then this recipe will be a bull’s eye!

This Salmon Pastry Roll is not that much of work and super easy! You can even prepare it in advance. Just prepare your rolls, put them in the freezer and when you need them some day unexpected you just take your salmon rolls out, cut some slices and put them in the oven. You’ll have tiny little snacks in no time!

salmon rolls

Do you like salmon? Well we do!
Don’t they look delicious?

What do we need?

  • puff pastry
  • smoked salmon
  • sour cream
  • a lemon
  • pepper and salt
  1. Put your puff pastry on plastic foil (Why? See step 7)
  2. Spread your sour cream all over your puff pastry.
  3. Put salmon all over your sour cream
  4. Put another layer of sour cream on top of your salmon
  5. Add pepper and salt
  6. Squeeze out a lemon and sprinkle some juice over your dish
  7. Roll it up like a sushi roll: we use plastic foil for that! (see video)
  8. Put it in the freezer (covered with the plastic foil you used)
  9. Once your pastry is stiffed: cut it in slices. The thing is you don’t need to put them in the freezer as such, but when they are frozen they’re hard and like this you’ll get this beautiful round slices. If your pastry is warm and soft it will be difficult to cut your slices well round-shaped.
  10. Put them in your oven for 20 minutes at 200 degrees.

salmon rolls 2

Bon appétit!


Tarte Soleil de Provence

Today is not only the day i’ll introduce a new appetizer, but today is also the day you’ll meet the great mastermind and chef behind every single dish. The one and only: MY MOM!

She does not only create dishes herself, but she also knows what recipes are great to try yourself at home. On top of that she gives every dish a twist of her own.

I’m just the one sharing them with pictures! Hopefully, one day I’ll become as good as she is in the kitchen.


Today will be about Tarte Soleil de Provence. A pastry dish with zucchini, tomatoes and cheese. We found a similar recipe online on a blog called Bistro de Jenna.

What do we need?

  • Puff Pastry
  • zucchini
  • mozarella
  • feta cheese
  • ricotta cheese
  • fresh basil
  • cherry tomatoes

NOTE: We use cherry tomatoes because we like their flavor most. On top of that they’re smaller than the most other tomatoes so it’s easier in size for your appetizer.

  1. Prepare your puff pastry. Roll out your pastry and incise it in the center with a knife, star-shaped so you’ll get 8 to 9 triangles in the middle. On the outside of the circle begin with adding our ingredients.
  2. First cut your zucchini into little slices. Before adding them on your pastry make sure you’ll put them for a minute or two in hot, almost boiled water. Like this they will be less raw. You can also bake them in olive oil, but this is way more greasy and unhealthy.
  3. Add your slices of zucchini on the outside of your pastry. Continue with your slices cherry tomatoes, mozzarella, feta cheese and last but not least some ricotta.
  4. Of course this will need some seasoning: pepper, salt, dried origano and fresh basil.
  5. Spread some olive oil all over it.
  6. Now pull each triangle of the pastry outwards so you’ll get this round shape.
  7. Mix egg yolk with cold milk and brush the outline of the pastry.
  8. Put your dish in the oven at 180 degrees for about 30 minutes.

tartesoleil2 tartesoleil3

NOTE: we first tried our recipe this way. But recently, we made it a second time, with the only difference: the shape. The second time we needed about 40 minutes so it depends on the shape and thickness. Just watch your dish after 30 minutes and if you think it will need some more minutes, just let the oven do its job!



Salmon Papillote with ginger, seaweed and sesame seeds

Something we never really tried before, but really delicious: Papillote! Another great BBQ dish you can try out this summer to please your guests or family! It can be served as a starter or as a main dish. We found this one in a cookbook called ‘’Papillotes’’ written by Sandra Mahur.

What do you need?
Mirin sauce
Spring onions
Seaweed (nori)
Sesame seeds
Sweet soy sauce
Dried porcini mushrooms

NOTE: amounts don’t really matter. You add what you like. 

Papi1  papi2

It all begins with your pieces of tin foil brushed with sesame oil. Once you have finished that it’s very simple: put everything in your papillote!

First, you place a piece of salmon on the tinfoil. After, you just add the rest: some fine cut ginger, little pieces of dried porcini mushrooms, seaweed (Nori sheets), spring onions, sesame seeds and last but not least coriander! Of course: don’t forget to season with some salt and pepper.

NOTE: before using your dried mushrooms, let them soak in warm water for half an hour. Squeeze and cut them. 

To finish, add 1 coffee spoon of Mirin sauce and 1 coffee spoon of sweet soy sauce. Mirin sauce has a sweet flavor which makes it a nice contrast when used with saltier sauces like soy or tamari. It’s an essential condiment used in Japanese cuisine. This was not mentioned in the recipe, but we gave it a try!

NOTE: we just added 1 spoon of each, which is not that much, if you like more sauce/liquor you can add more. 

Wrap it up and put it on your BBQ. It just needs 15 minutes!

Bon appétit.