SMOKED SALMON PUFFS
These little bites look impressive, but they aren't hard or expensive. Because the cream cheese filling is so flavorful, you need only a small amount of smoked salmon. The pastry can be baked ahead (and even frozen for up to a month).
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 40 puffs (10 to 12 servings)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
- Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg.
- Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
- Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.)
- Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)
SALMON TURNOVERS
This recipe serves as a rough guideline, as you can fill these turnovers with whatever ingredients you have on hand.
Provided by Alton Brown
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.
- In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.
PUFF PASTRY SALMON
This recipe comes from allrecipes.com and it is amazing. It is SO easy yet it looks so impressive! Cooking time does not include the time it takes to thaw out puff pastry.
Provided by Kelly0412
Categories < 30 Mins
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Season salmon fillet with salt, garlic powder and onion powder. Divide 1/2 the spinach between 2 sheets of puff pastry and mound in the center. Place salmon on top of spinach. Spread pesto over salmon and top with remaining spinach. Moisten edges of puff pastry with water (or can use an egg wash), fold to center and seal the seams.
- Bake for 20-25 minutes until the pastry is puffed and golden.
Nutrition Facts : Calories 591.6, Fat 35.1, SaturatedFat 8.5, Cholesterol 58.3, Sodium 315.4, Carbohydrate 38.8, Fiber 2.3, Sugar 0.9, Protein 29.7
SALMON PUFF
For a fluffy and inexpensive way to serve seafood, try this delicious recipe. The salmon makes this dish so tasty and I love to serve these as appetizers or bring them to pot-lucks.-Marilyn Kutzli, Clinton, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 141mg cholesterol, Sodium 664mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
SALMON PUFFS
Love these! I'm always looking for recipes that call for canned salmon (an inexpensive way to get the nutrition from the fish) These puffs are fun to make and great tasting! This recipe was adapted from "At Home with Family & Friends" cookbook from Cornerstone Television.
Provided by Monica in PA
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in deep fryer or in deep heavy saucepan until hot but not smoking.
- In a bowl, separate salmon with a fork.
- Add flour, egg, parsley, salt,lemon juice, and black pepper.
- Mix thoroughly.
- Add baking powder to 1/4 c. milk and with a fork beat until foamy
- Pour this mixture into salmon and mix until well blended.
- Using 2 teaspoons, scoop up mixture with one spoon and with the other spoon, slide mixture into the hot oil.
- The puffs will cook quickly and are done as soon as they are brown.
- Remove puffs from oil with a slotted spoon and place on paper towels to drain.
- Serve immediately with tartar sauce or cocktail sauce.
Nutrition Facts : Calories 202.7, Fat 5.4, SaturatedFat 1.3, Cholesterol 106.6, Sodium 765.4, Carbohydrate 13.6, Fiber 0.6, Sugar 0.2, Protein 23.6
SALMON PUFFS
Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.
Provided by TEXICANTWIN
Categories Appetizers and Snacks Pastries
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine smoked salmon, feta cheese, black pepper and garlic.
- Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
- Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 29.5 g, Cholesterol 57.6 mg, Fat 34.8 g, Fiber 0.9 g, Protein 17 g, SaturatedFat 12.7 g, Sodium 648.4 mg, Sugar 2.2 g
PUFF PASTRY SALMON
An excellent blend of salmon, pesto, spinach and puff pastry. It tastes great and only takes a few minutes to put it all together!
Provided by Danielle Harbold
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
- Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 38.9 g, Cholesterol 54.9 mg, Fat 43.7 g, Fiber 2.3 g, Protein 33.5 g, SaturatedFat 10.9 g, Sodium 528.7 mg, Sugar 0.9 g
SALMON PUFFS
Convenient pastry shells make this elegant entree so easy to put together. -Carolyn Moseley, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Bake pastry shells according to package directions. Meanwhile, combine the preserves, horseradish and vinegar in a saucepan. Cook over medium heat until heated through, about 5 minutes. Stir in salmon and heat through. Spoon into pastry shells or over toast. If desired, top with minced chives. Serve immediately.
Nutrition Facts : Calories 566 calories, Fat 21g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 728mg sodium, Carbohydrate 68g carbohydrate (37g sugars, Fiber 1g fiber), Protein 30g protein.
EASY SALMON PUFF
Easy weeknight dinner? Here's a delicious one to keep handy in your recipe box.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix, milk, sour cream, dill weed and eggs with wire whisk until blended. Gently stir in salmon and cheese. Pour into pie plate.
- Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 340, Carbohydrate 17 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 1 g
PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (220°C).
- In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
- Add the spinach, salt, and pepper, cooking until spinach is wilted.
- Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
- On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
- Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
- Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
- Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
- Brush the top again with the egg wash.
- Bake for 20-25 minutes, until pastry is golden brown.
- Slice, then serve!
- Enjoy!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
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