salmon in puff pastry

monkeys

Thu, Sep 26 2019, 11:15 pm

ra_mom wrote:

Salmon Pastry Boxes
•4 four ounce slices baby salmon, skin removed, cut into two oz. cubes
•8 pastry squares
•dilled Dijon sauce
•1 egg, lightly beaten for egg wash
•4 scallions, long green parts only, sliced in half lengthwise

Dilled Dijon Sauce
•2 Tbsp mayonnaise
•1 Tbsp Dijon Mustard
•1 tsp lemon juice
•1 garlic clove, crushed
•1/2 tsp dried dill
•1/2 tsp sugar
1/4 tsp kosher salt
1/8 tsp coarse black pepper

In a medium bowl, whisk together mayonnaise, mustard, lemon juice, garlic, dill, sugar, salt, and pepper. Set aside for 45 minutes to allow sauce flavors to blend.
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Add salmon cubes to Dilled Dijon Sauce, and toss well until sauce is evenly distributed over each piece.
Arrange 1 salmon cube on the diagonal on each of the 8 prepared pastry squares. Working with one square at a time, fold each corner over the salmon neatly, cutting off excess dough as you go along. Turn over wrapped salmon and place seam-side down on the prepared baking sheet.Brush each pastry wrapped salmon neatly with egg wash. Bake uncovered for 30 minutes, until lightly browned.
While salmon is baking, place scallions in a medium bowl and pour boiling water over them to completely cover. Allow them to sit for 2 minutes. Remove from water, and pat dry. Tie each baked salmon pastry box with a softened scallion. Serve 2 mini appetizers per plate.

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Salmon Pillow Puffs
•4 four ounce slices baby salmon, skin removed, cut into two oz. cubes
•honey teriyaki marinade (see recipe)
•8 pastry squares
•1 egg, lightly beaten for egg wash
•black sesame seeds

Honey Teriyaki Marinade
•4 Tbsp honey
•2 Tbsp soy sauce
•2 tsp toasted sesame oil
•1 garlic clove, crushed
•1/4 tsp ground ginger
•1/4 tsp coarse black pepper

In a medium sized bowl, whisk together honey, soy sauce, sesame oil, garlic, ginger, and black pepper. Add 8 salmon cubes. Set aside to marinate for 45 minutes.
Line a baking sheet with parchment paper. Set aside.
Preheat oven to 350 degrees.
Arrange the marinated salmon cubes on the diagonal onto 8 prepared pastry squares. Working with one corner at a time, fold each side over the salmon neatly, cutting off excess dough as you go along. Turn over wrapped salmon and place seam-side down on the prepared baking sheet.
Brush each pastry wrapped salmon neatly with egg wash. Use the sprinkle spout of the sesame seed container to gently and evenly sprinkle one row of black sesame seeds on the diagonal.
Bake uncovered for 30 minutes, until lightly browned. Serve 2 mini appetizers per plate.

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Note:
If using four ounce slices of baby salmon, roll over the thinner end of the slice, until the height of the baby salmon is even on both sides. Then cut the slice in half to portion out. One cube will be whole, the other will be of equal size and shape, but folded over.

I know this is a really old thread... but do these freeze well?