Salmon Puff Pastry

Bienvenue!

I’ve been kicking around the idea of launching a food blog for some time now, and it’s hard to believe the day has finally come.  I’m both excited and nervous to propel myself into the blogosphere…

It didn’t take long to determine what my first post would be, once I decided to start this new culinary adventure.  My favorite dish is something the manfriend has deemed “SPP;” also known as: Salmon Puff Pastry.

SPP is an envelope of flavors: flaky buttery crust, tender salmon, and creamy dill sauce.  It looks fancy and gourmet, but in reality it is a VERY easy recipe.  Make this for a few friends, and they will be impressed.  Or make it for your manfriend (or ladyfriend… girls love a guy that can cook, after all!), and he (or she) WILL be coming back for more. 🙂

So, you might ask… how do I make this SPP deliciousness?

You want to start off with a sheet of defrosted puff pastry.  I typically use the Pepperidge Farm Puff Pastry Sheets, as it is relatively inexpensive (usually $4-5 a box, which includes two sheets), and tastes pretty darn good.  You can try other brands, if you like; there are several more expensive brands out there, but I’ve found that they don’t taste THAT much better (at least not enough to pay $10 for a box…).  You’ll find these flaky sheets in the freezer section, usually near pie crusts.

Once your puff pastry has defrosted, lay it out flat and cut it into 4 equal-sized squares.  Dust your cutting board or prep surface with flour, and lay them out.

Next, you’ll want to take your fresh salmon steak, slice off the skin, and cut into cubes.  Season with salt and pepper, as desired. Divide up into equal portions.

Take each portion, place it in the middle of the puff pastry square, and sprinkle some fresh dill on top.

Next, you’ll want to take the opposite corners of each puff pastry square and fold over top.  Use your fingers to pinch and blend the two corners together.

Do the same with the remaining two corners.

If you have any extra puff pastry corners, you can lay strips on top to make them extra pretty. 🙂  Then brush the tops with an egg wash and pop those bad boys in the oven at 400F for 15-20  minutes, until golden brown on top.

Now for my favorite part of this dish… the crème fraîche sauce!  You can find crème fraîche at most grocery stores.  It is usually either located by the gourmet cheeses, or near butter.  If you’re not familiar, crème fraîche is a soured cream that is a staple in french cuisine.  It has a very buttery flavor, and is truly magnifique.  I use it instead of butter when I want to quickly perk up some veggies (usually to get the manfriend, AG, to eat them…).

When you have about a minute or so left on the SPP, spoon 1-2 tablespoons of crème fraîche into a small saucepan (depending on how saucy you want your SPP to be…), and season with salt, pepper, and dill.  I love dill; so in my opinion, the more dill the better, but it’s up to you on how much you want to use.  Heat on low until you’ve just melted the crème fraîche.  You don’t want it to bubble or boil whatsoever; just melt it. 🙂

Finally, plate your SPP and drizzle the crème fraîche sauce on top. I also like to add a bit more fresh dill (I told you, I love dill).

Et voilà!  SPP 🙂

Bon appétit!

-G

Salmon Puff Pastry (a.k.a. SPP)

(Recipe adapted from my Momma)

Makes 4. Perfect for you + a hungry manfriend!

– 1 sheet of defrosted puff pastry

– 12 oz – 16 oz fresh salmon

– 2 tbsp crème fraîche

– fresh dill

– 1 egg

– 2 tbsp water

Lay puff pastry sheet out flat, and slice into 4 squares.  Cut salmon into cubes and divide up into 4 equal portions.  Place each salmon portion in the middle of a puff pastry square.  Take two opposite corners of the puff pastry and pinch together on top.  Take the remaining two corners and fold on top.  Any remaining puff pastry corners can be used to decorate the top.  Brush egg wash (one beaten egg + 2 tbsp water) across the top with pastry brush.  Place puff pastries on non-stick baking mat (or cookie sheet, lined with parchment paper), and bake at 400F for 15-20 minutes (until puff pastry is golden brown on top).  On low heat in a small saucepan, melt 2 tbsp crème fraîche, seasoned with dill, salt and pepper (season to your preference).  Drizzle dill crème fraîche sauce over top of puff pastry.

Tools you’ll need: Cookie sheet (lined with parchment paper) or non-stick baking mat, pastry brush, small saucepan.

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7 thoughts on “Salmon Puff Pastry

  1. Protip for lazy people (like me) – you can make a big batch of these and freeze the raw puff pastry + salmon wrapped up. You can then just bake them straight from the freezer!

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