Canastitas Rellenas con Ensalada de Salmón Ahumado
- Prep 15 min
- Total 30 min
- Ingredientes 8
- Porciones 38
Celebremos la pascua con estas canastitas rellenas con ensalada fría de salmón ahumado, una receta fácil de hacer y quedan muy coquetas al montarlas y servirlas con hojitas de menta. Al contrario de lo que se pueda pensar, esta no es una receta cara, ya que el relleno puede ser compuesto por el salmón, camarones, pollo o hasta palitos de cangrejo.
Jeannette Quiñones Cantore
Actualizada Apr 29, 2021
Ingredientes
- 1 cortezas para pastel Pillsbury™ Refrigerated Pie Crust
- 1 taza de salmón ahumado
- 8 ozs de queso crema
- Jugo de medio limón
- 2 cucharadas de cebolla roja picada
- 2 cucharadas de pimiento morrón
- 2 cucharadas de mayonesa
- 2 cucharadas de cebonillo verde (chives)
Instrucciones
-
1Necesitarás una bandeja para hornear mini cupcakes y un cortador redondo de 2 1/2 pulgadas.
-
2Calienta el horno a 350°F. Estira las cortezas de pastel y corta alrededor de 38-40 rueditas. Colocas en la bandeja por tandas y hornea aproximadamente 12–15 minutos. Una vez lista retíralas del molde y continúa con la segunda ronda. Una vez listas déjalas que se enfríen a temperatura ambiente.
-
3Corta el salmón ahumado en trocitos, mezcla con el queso crema y los demás ingredientes.
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4Rellena las canastitas y decora con hojitas de menta. Sírvelas como entremeses o entrada.
Consejos de expertos
-
consejo 1
Puedes sustituir la cortezas de pastel por láminas de hojaldre -
consejo 2
También puedes sustituir el salmón por camarones, pollo o palitos de cangrejos (crabmeat)
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
Celebremos la pascua con estas canastitas rellenas con ensalada fría de salmón ahumado, una receta fácil de hacer y quedan muy coquetas al montarlas y servirlas con hojitas de menta. Al contrario de lo que se pueda pensar, esta no es una receta cara, ya que el relleno puede ser compuesto por el salmón, camarones, pollo o hasta palitos de cangrejo.
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