Puff pastry with smoked salmon and asparagus

Ingredients:

• 90 gr. hot smoked salmon
• 1/4 cup whipped cream cheese, room temperature
• 2 tablespoons mayonnaise
• 1.5 tsp lemon zest
• 1 tsp coarsely chopped fresh dill
• 0.5 tsp hot sauce
• 1/4 tsp smoked paprika
• 2.5 tsp coarsely chopped chives
• Premium flour for working with dough
• 1 package (220 g) chilled puff pastry for croissants (8 pcs.)
• 4 - 5 medium asparagus spears, trimmed and cut into 5cm pieces.
• 1 large egg

Preparation:

1. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
2. Place the smoked salmon in a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika, and 1.5 teaspoons chives. Process until smooth. Season with salt and pepper to taste.
3. Lightly flour a clean surface. Roll out the croissant dough and divide it into 8 triangles along the perforations. Cut each triangle in half lengthwise to create 2 thin triangles. Spoon 1.5 teaspoons of the smoked salmon mixture onto the wide end of the triangle.
4. Place a piece of asparagus about 0.5 cm from the wide end of the dough, then roll the dough toward the tip. Place it on a baking sheet, tip down. Repeat with the remaining dough.
5. Lightly beat the egg with 0.5 teaspoon of water. Brush each puff pastry with the egg wash and sprinkle with the remaining chives. Bake until golden brown, 15-18 minutes.