Bacon and Smoked Salmon Roll-Ups

Ingredients

• 4 slices bacon
• 2 ounces mayonnaise
• 1 clove garlic, minced
• 3 fresh chives, chopped, or more to taste
• salt and ground black pepper to taste
• 1 sheet frozen puff pastry, thawed
• 6 grape tomatoes, chopped
• 2 ounces smoked salmon, flaked

Step 1

First, heat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Cook the bacon in a large skillet over medium-high heat, turning it now and then, until it’s nicely browned—this should take about 10 minutes. Once done, drain the bacon on paper towels and chop it up.

Step 2

Mix together the mayonnaise, garlic, chives, salt, and pepper to make a simple aioli—set that aside for now. Roll out your puff pastry into a 12-inch square, then spread the aioli evenly over it. Sprinkle the chopped bacon, some sliced tomatoes, and smoked salmon on top.

Step 3

Carefully roll the pastry up like a jelly roll and slice it into 12 pieces. Place the pieces on the baking sheet and pop them in the fridge for about half an hour to chill. When you’re ready, bake them in the oven until they turn golden brown, about 18 minutes. Let them cool a bit before serving and enjoy!