Our first "big" snow was forecast for the weekend. My dilemma was whether to stock up or keep using up what was on hand. If you recall, I started this before Christmas and am still working my way through various items that have been on the shelf or in the freezer for quite a while. So, the decision was made to just put fresh vegetables, fruit, milk and eggs on the grocery list. Well, the snow amounted to less than an inch. While I'm o.k. with that, we need more moisture before spring.
Those of you who are digging out in New England, I feel your pain--well, The Baker feels your pain since he's the one who shovels. I hope you are all safe and warm.
This recipe came about when a box of puff pastry was unearthed in the freezer. There was a bit of smoked salmon (not lox) left over from another dinner and, tucked in the crisper drawer, some fresh dill that came to be there from an egg salad craving a few days back. I had to use that expensive dill that was plucked, not from the garden, but from the grocery store.
For the puff pastry shells, I used the directions on the box. The salmon filling could be played around with a bit. I'll certainly be making this again when dill comes back to the garden. It is served at room temperature (except for the sour cream) and will make an ideal luncheon entrée in the summer.
Smoked Salmon in Puff Pastry Shells
17 ounces slightly defrosted puff pastry
1 egg, lightly beaten
4 ounces smoked salmon, cut into small dice
1 medium cucumber, peeled and cut into small dice
2 Tbsp red onion finely chopped
1 Tbsp capers, drained and rinsed
1 Tbsp finely chopped fresh dill
1 Tbsp fresh lime juice
2 Tbsp sour cream
Makes 8 appetizer servings or four entree servings.
1. Heat the oven to 400 degrees. Smooth the pastry out. Using a 4 1/2 inch round cookie cutter, cut out 8 rounds. Arrange the rounds on 2 parchment-covered baking sheets and space the rounds an inch apart. Use a 3 1/2 inch round cookie cutter to cut rounds inside the larger rounds. Leave them in place. As they bake, "walls" will form creating a shallow "bowl" for the salmon. Brush the dough with the egg. Bake, one baking sheet at a time, until golden brown and puffed. This will take about 12 minutes.
2. Combine the salmon, cucumber, red onion, capers, dill and lime juice in a mixing bowl; gently mix together. Carefully flatten the interior rounds of the baked pastry. Divide the salmon mixture evenly among the rounds. Garnish with a dollop of the sour cream.