Salmon and cream cheese puffs: Difference between revisions

Revision as of 18:35, 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-rolled 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

1. 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.
2. Pre-heat the oven to 200° C (400° F - gas 6)
3. Finely chop the spring onions, julienne the ginger and stir into the cream cheese
4. Slice each of the four fillets in half length-ways, so you have two fairly thin fillets
5. Roll out the pastry into four pieces large enough to wrap four puffs
6. Season the fillets with salt and freshly ground black pepper
7. Lay one fillet on the pastry, top with a generous amount of cream cheese mixture
8. 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
9. Make a few slashes in the top to allow steam to escape
10. Bake for 20 to 30 minutes until the pastry has risen and is golden brown