SMOKED SALMON PUFFS
Smoked salmon puffs are tasty bites perfect for any occasion, whether it is a New Year's party, dinner party or family gathering.
Provided by Julia | Appetizer Addiction
Categories All Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to a temperature that is stated on your puff pastry packaging.
- Roll out the pastry (if not using the pre-rolled one). Use a small round cookie cutter to cut as many circles as you can. Place them onto a baking sheet lined with baking parchment (or a silicone mat).
- Bake them until puffed and golden brown on top (please read the puff pastry package instructions for cooking time but keep an eye on them as they can be ready quicker than that).
- Meanwhile: in a food processor, combine smoked salmon, cream cheese, chives, lemon juice and black pepper. Pulse until you get a smooth-ish mixture. Set aside.
- When the puffs are ready, take them out and let them cool down completely. Take each puff and using a knife open them up (like a shell). Fill one part of it with about a teaspoon of the mixture and put the other part back on the top. Continue until you have used up all the mixture.
- Enjoy!
Nutrition Facts : Calories 43 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 134 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SMOKED SALMON AND ASPARAGUS PUFFS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 8 to 10 servings (16 puffs)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
- Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
- Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.
SMOKED SALMON AND HERB PUFF PASTRY TART
Smoked salmon pairs perfectly with puff pastry, creating a savory tart that will wow the guests at your next brunch or cocktail party. Blind baking the pastry ensures a super-crisp crust (no soggy centers here). Top it off with a tangy, herbed cream cheese filling, crisp cucumbers and smoky salmon-all of which can be prepped in advance for quick assembly.
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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 STUFFED IN PUFF PASTRY
Salmon Is my Favorite so I can go on and on. You'll just have to try it!!!!!!! I've also added canned crab meat to the filling.
Provided by Rita1652
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Roll out pastry slightly and cut each in half.
- Season each salmon with salt, pepper and Old bay seasoning.
- Place one salmon fillet on each pastry.
- Then place 1/4 of the onions, garlic and spinach on top of each salmon.
- Wrap up pastry over salmon twist and seal.
- Bake in a 425 degree pre heated oven for 15 to 20 minutes.
- Heat can soup with curry. Adding water to thin to consistency you like.
- Place soup on bottom of plate then place Puffed pastry with salmon fillets on top.
- Serve with plain Jasmine Rice.
BABY CREAM PUFFS FILLED WITH SMOKED SALMON
Simple to make, the unfilled cream puffs freeze easily, then can be reheated and stuffed with this tasty smoked salmon filling just before serving. You can also serve the cream puffs for dessert filled with vanilla ice cream and covered with chocolate sauce-the French bistro classic, profiteroles.
Yield makes 30 appetizers
Number Of Ingredients 7
Steps:
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F. Cover a rimless cookie sheet with parchment paper or lightly grease a cookie sheet.
- To make the cream puffs, melt the butter in 1/2 cup boiling water in a saucepan over high heat. Add the flour all at once and stir until the mixture forms a solid mass. Cool for 3 to 4 minutes. Beat in the eggs one at a time and stir until the batter is smooth and glossy.
- Scoop heaping teaspoonfuls of the dough onto the cookie sheet, spacing them about 1 1/2 inches apart.
- Bake on the center rack for 10 minutes, then reduce the oven temperature to 325°F. Bake for 5 more minutes or until the cream puffs are dry and golden. Let cool.
- To make the filling, stir together the butter, chives, tarragon, and smoked salmon while the cream puffs bake.
- Fill the cooled cream puffs with the mixture just before serving.
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
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
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