Smoked Salmon Dill Palmiers Recipes
SMOKED SALMON & DILL PALMIERS
Make and share this Smoked Salmon & Dill Palmiers recipe from Food.com.
Provided by GoldsmithLissa
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Spread cream cheese over puff pastry, covering it to the edges.
- Arrange slices of salmon in one layer over cream cheese.
- Sprinkle evenly with dill and capers.
- With the long edge of the dough facing you, roll the top and bottom edges toward each other until they meet in the middle. Roll as tightly as possible, working quickly.
- Wrap in parchment paper and refrigerate for 5 minutes.
- Using a serrated knife, slice the roll into 18 even pieces. Arrange pieces on a baking sheet lined with parchment paper. Brush with beaten egg.
- Bake for 15 minutes. Rotate pan in oven and cook an additional 10 minutes or until pastry is golden brown.
- Serve palmiers (pahlm-YAY) hot from the oven or at room temperature.
Nutrition Facts : Calories 286.5, Fat 19.5, SaturatedFat 5.5, Cholesterol 79.4, Sodium 299.6, Carbohydrate 18.7, Fiber 0.6, Sugar 0.4, Protein 8.9
SMOKED SALMON & POPPY SEED PALMIERS
These savoury pastries are sure to please at a posh picnic, with cream cheese, smoked fish and puff pastry
Provided by Cassie Best
Categories Afternoon tea, Buffet, Canapes, Snack
Time 50m
Yield Makes 10
Number Of Ingredients 6
Steps:
- Unroll the pastry and brush one side all over with the beaten egg. Sprinkle over the poppy seeds, then flip over the pastry. Spread the cream cheese over the pastry and top with the smoked salmon, then scatter over the chives. With one of the longer sides facing you, mark a line roughly down the centre, but don't cut all the way through. Tightly roll each end in towards the middle until you reach the centre. Slice into 1cm-thick pieces and place, cut-side up, on a baking tray lined with baking parchment. Chill until ready to bake, or freeze for up to 2 months.
- Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until puffed up and golden brown (if baking from frozen, cook for an extra 5 mins). Leave to cool on a wire rack before packing for your picnic.
Nutrition Facts : Calories 179 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 6 grams protein, Sodium 0.8 milligram of sodium
CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)
I really like this sauce served with all kinds of smoked fish (salmon and trout immediately come to mind) - it really complements the richness of the fish, without masking the wonderful smoky flavour.
Provided by evelynathens
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
- Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.
Nutrition Facts : Calories 468, Fat 46.6, SaturatedFat 26.6, Cholesterol 119.6, Sodium 525.7, Carbohydrate 9.4, Fiber 1.1, Sugar 8.7, Protein 6.2
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