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Salmon Puffs

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shopaholic

Mon, Jan 19 2009, 10:59 am

1 package of mini puff pastry squares (36 in a pack)
3-4 pieces of raw salmon fillets, skin off, cubed (about 1" cubes)
pesto sauce (Schneiders or Sabra make it)

Defrost pastry. Spread a little pesto sauce in the middle of each piece of dough. Put a piece of salmon on top. Fold in the corners to the middle & press so they stick. Put on a parchment paper lined cookie sheet & bake at 350 until golden.

cookielady

Mon, Jan 19 2009, 11:00 am

Thanks. I look forward to trying these!

debsters1101

Mon, Jan 19 2009, 11:03 am

wow this sounds easy and delish! how many squares do you think one peice of salmon would make?

chocolate moose

Mon, Jan 19 2009, 12:25 pm

Oh, wow !!!!

avimom

Thu, Feb 26 2009, 7:46 pm

This sounds great! ANyone else try it?

debsters1101

Thu, Feb 26 2009, 9:05 pm

I made it it was delicious. my only mistake was that in the recipe it says to cut the salmon into chunks and I didn't, I left it in big peices. had it been in chunks, the pesto would have really gotten all over and it would have been even better.
highly recommended!

avimom

Thu, Feb 26 2009, 9:15 pm

Thanks, I think I'll try it! Should I serve it warm or at room temp?

bubby

Thu, Feb 26 2009, 9:18 pm

Either way is fine. My guests love it & I serve it with a dill sauce. Yummy!

debsters1101

Thu, Feb 26 2009, 9:26 pm

I did it hot on Fri Night right out of the oven, because I figured by Shabbos the pastry would be soggy.

bubby

Thu, Feb 26 2009, 10:15 pm

No, I put them in the fridge, take them out Shabbos AM & leave to room temp. They're not soggy at all, surprisingly. I've successfully frozen the leftovers (if there are any!) That's what DH & I are having this Shabbos.

bubby

Thu, Feb 26 2009, 10:16 pm

BTW, I must say, Shopaholic's are the best & I got the recipe from her!!

Does anyone want an INCREDIBLE Tomato-Avocado dish in a wonderful sauce??

MidwestMommy

Thu, Feb 26 2009, 11:41 pm

YES, Bubby, I would like that recipe!

I also make something similar to this- canned salmon mixed with egg, canned artichokes, and some spices folded into puff pastry, baked, served with a dill sauce. Always a big hit! Smile

ra_mom

Thu, Feb 26 2009, 11:46 pm

debsters1101 wrote:

Are you saying that the invidual 1" piece that goes into each pastry dough square, should be further cut into chunks, so that the pesto will get all over?

ra_mom

Thu, Feb 26 2009, 11:47 pm

MidwestMommy wrote:

Sounds great! Do you have a recipe with amounts? Also for the dill sauce.

SarahB

Fri, Feb 27 2009, 1:48 am

Bubby, I would LOVE that delicious tomato avocado recipe!
Thank you so much!

Mishie

Fri, Feb 27 2009, 7:03 am

Question:
Do you put egg on top? (what about sesame?)

MidwestMommy

Fri, Feb 27 2009, 8:23 am

ra_mom wrote:

Sounds great! Do you have a recipe with amounts? Also for the dill sauce.

Hmm... I don't usually measure... but I would think it would be this:

1 sheet puff pastry dough
2 cans salmon (without bones and stuff), drained
1 egg
1 can quartered artichokes (not marinated)
garlic powder
Mrs. dash

Mix salmon, egg, artichokes, and spices together in a bowl
Cut puff pastry sheet into 9 or 12 (depending on how big you want them) equal parts
Spoon some of the mixture onto each square, fold in each corner of square to center and pinch shut.
Can brush another egg over top of each puff if desired
Bake at 350 for 25-30 min or until puffs are golden.

Dill sauce... I really have no idea what amounts would be, but it has
Mayo (maybe 1/2 c or so??)
few squirts mustard
few squirts lemon juice
little bit horseradish
either dried or fresh dill
garlic powder or minced garlic
salt
paprika
pepper
onion powder
whatever other spices you feel like putting in! Smile

Sorry to be so imprecise!

debsters1101

Fri, Feb 27 2009, 8:33 am

ra_mom wrote:

debsters1101 wrote:

Are you saying that the invidual 1" piece that goes into each pastry dough square, should be further cut into chunks, so that the pesto will get all over?

yeah, well I didn't measure, I just cut the fillet so that it fit in the pastry, but what I would do next time is cut it up smaller into chunks so that the pesto gets all over. I think thats what the orginal recipe means by 1"... I didn't register that part.

ra_mom

Fri, Feb 27 2009, 12:28 pm

Thanks so much MidwestMommy and debsters1101!
Both of these recipes sound yum, and I hope to try they both!

chocolate moose

Fri, Feb 27 2009, 12:45 pm

wonder how it would work with other fresh fish, or leftover gef ?

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