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Smoked Salmon Caraway Twists

These scrumptious little twists have been a staple in our kitchens for several years. The savory spirals are accompanied by a creamy horseradish dipping sauce which compliments the smoked salmon to perfection. They are ideal for a drinks party, as they can be made in advance and served at room temperature. GoodFood Magazine notes that you can substitute poppy seeds for the caraway seeds, but we adore them just as they are!

Smoked Salmon Caraway Twists

8 oz. smoked salmon
13-14 oz. package frozen puff pastry, thawed
1 egg, beaten
freshly cracked black pepper
1 tsp. caraway seeds
sea salt

For the dipping sauce:

8 oz. crème fraîche (¾ cup plus 2 tbs.)
2 tsp. prepared horseradish
squeeze of lemon
salt and pepper

Heat the oven to 375F°. On a lightly floured board, lay out the puff pastry and top with the smoked salmon in a single layer. Sprinkle with black pepper. Cut in half lengthwise, then cut into ½-inch strips. Gently twist and lay on a parchment-lined baking sheet. Brush with the beaten egg and sprinkle with caraway seeds and sea salt. Bake for 15-18 minutes or until puffed and golden.

Make the dipping sauce by combining the crème fraîche, horseradish, lemon juice, and salt and pepper.

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