Salmon and cream cheese puffs: Difference between revisions
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| 2.5 cm (1") [[Ginger|ginger]], skinned and very finely [[Julienned|julienned]], then chopped | | 2.5 cm (1") [[Ginger|ginger]], skinned and very finely [[Julienned|julienned]], then chopped | ||
| [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] to taste | | [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] to taste | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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| Pre-heat the oven to 200° C (400° F - gas 6) | | Pre-heat the oven to 200° C (400° F - gas 6) | ||
| Finely chop the [[Spring onions|spring onions]], [[Julienne|julienne]] the [[Ginger|ginger]] and stir into the [[Cream cheese|cream cheese]] | | Finely chop the [[Spring onions|spring onions]], [[Julienne|julienne]] the [[Ginger|ginger]] and stir into the [[Cream cheese|cream cheese]] | ||
| Slice each of the four fillets in half length-ways, so you have two fairly thin fillets | | Slice each of the four fillets in half length-ways, so you have two fairly thin fillets | ||
| Roll out the pastry into four pieces large enough to wrap four puffs | | Roll out the pastry into four pieces large enough to wrap four puffs | ||
| Season the fillets with [[Salt|salt]] and [[ | | Season the fillets with [[Salt|salt]] and [[Black pepper|freshly ground black pepper]] | ||
| Lay one fillet on the pastry, top with a generous amount of [[Cream cheese|cream cheese]] mixture | | Lay one fillet on the pastry, top with a generous amount of [[Cream cheese|cream cheese]] mixture | ||
| Lay the other half of the fillet on the [[Cream cheese|cream cheese]] and fold the pastry over the top and crimp with a fork to make a good seal | | Lay the other half of the fillet on the [[Cream cheese|cream cheese]] and fold the pastry over the top and crimp with a fork to make a good seal | ||
Revision as of 17:59, 20 March 2014
This recipe needs advance preparation!
| Salmon and cream cheese puffs | |
|---|---|
 |
| 2 massive salmon and cream cheese puffs | |
| Servings: | Serves 4 |
| Ready in: | 45 minutes plus marinading time |
| Prep. time: | 15 minutes plus 1 or 2 hours marinading |
| Cook time: | 30 minutes |
| Difficulty: | 
|
We probably have salmon once a week, with a salad, as a healthy meal. I thought we should have something different today, so created this.
Having made this many times now, I have increased the quantity made from 2 to 4 but left the ingredients as they were.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A 500 g (1lb) packet of Jus Rol pre-made puff pastry
- Two salmon fillets, skin removed and cut into four pieces
- 1 lemon
- 200 g low fat cream cheese
- 4 spring onions, chopped
- 2.5 cm (1") ginger, skinned and very finely julienned, then chopped
- Salt and freshly ground black pepper to taste
Method
- Marinade the salmon fillets in the juice of 1 lemon for as long as you can, turning now and again. 3 or 4 hours is fine if you have the time.
- Pre-heat the oven to 200° C (400° F - gas 6)
- Finely chop the spring onions, julienne the ginger and stir into the cream cheese
- Slice each of the four fillets in half length-ways, so you have two fairly thin fillets
- Roll out the pastry into four pieces large enough to wrap four puffs
- Season the fillets with salt and freshly ground black pepper
- Lay one fillet on the pastry, top with a generous amount of cream cheese mixture
- Lay the other half of the fillet on the cream cheese and fold the pastry over the top and crimp with a fork to make a good seal
- Make a few slashes in the top to allow steam to escape
- Bake for 20 to 30 minutes until the pastry has risen and is golden brown