Smoked Salmon Hash With Puffed Pastry Nest Recipes

SMOKED SALMON PUFFS

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.)

SMOKED SALMON AND HERB PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
• Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
• Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
• While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
• Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.

RAINBOW SMOKED SALMON SALAD IN PUFF PASTRY

Steps:

• Preheat oven to 375°F.
• On a lightly floured surface, roll out cold pastry sheet. Cut 4 5x5 in squares. Using a dull kitchen knife, gently score cut squares 1/2 in inside all cut edges to create a 4x4 in inside square.
• Dock the 4 in inside square of the pastry to prevent excessive puffing (This is done by piercing the dough at 1/2" intervals w/the tines of a fork).
• Line the 4-in inside square w/foil or parchment paper & place dried beans or rice on it to stop the pastry base from rising excessively in the oven.
• Gently transfer squares to baking sheet & bake 15-18 min or till golden brown. Remove from oven & set aside to cool.
• While pastry is baking, cook carrot coins to desired doneness, prepare other ingredients & set aside.
• Combine cream cheese, Dijon mustard, lemon juice & dried dill. Mix well & set aside.
• To Assemble Salads: Gently remove any excess puffed pastry from the 4x4 in inside square so that surface is relatively flat. Spread each scored 4-in pastry area w/approx 1 1/2 tbsp of the cream cheese dressing.
• Then assemble salads all at 1 time in rows using the following order & begin at the top as you face the pastry shells:.
• Row 1: Layer 4-inch row of sliced grape tomatoes -- Row 2: Place 2 cut-to-size asparagus spears -- Row 3: Layer 4-inch row of shaved smoked salmon slices -- Row 4: Layer 4-inch row of sliced egg halves -- Row 5: Layer 4-inch row of carrot coins.
• Scatter thinly sliced white onion rings (or segments) over the top of all salads.
• Garnish w/capers &/or dried parsley flakes as desired. Serve immediately or refrigerate till ready to serve.
• NOTE: Edited to add after RSC concluded -- If you prefer to eliminate the use of puff pastry, these salads assemble easily on a salad plate of mixed greens -- not near as elegant, but just as pretty!

SMOKED SALMON HASH - HEATHMAN HOTEL

Steps:

• Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice.
• Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside.
• Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired.
• To Make the Poached Eggs (Optional):.
• Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes.
• Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.