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Smoked Salmon Puffs https://www.metro.ca/userfiles/image/recipes/saumon-fume-pate-feuilletee-2073.jpg PT15M PT25M PT40M
Preheat oven to 375°F (190°C). Rinse feta cheese under cold running water and set aside. Sauté onion in oil for 2 min. Add capers and cook 1 min. Add smoked salmon strips and cook 3 min. Add spinach and cook 1 min. Season and set aside. Roll puff pastry dough into 2 rectangles measuring 16 in. x 8 in. (40 cm x 20 cm). Cut each rectangle into 2 squares. Put salmon mixture in the centre of each square. Top with crumbled feta. Brush edges of squares with egg wash. Bring edges together to form a bundle. Brush bundles with egg wash and put on a baking sheet. Bake about 15 min. or until pastry is cooked and golden brown. Serve with asparagus.
4
1/2 cup (125 mL) chopped red onion 1/2 cup (125 mL) crumbled feta cheese 2 Tbsp. (30 mL) extra virgin olive oil 2 Tbsp. (30 mL) capers, drained 10 oz (300 g) smoked atlantique salmon cut into strips 3 cups (750 mL) spinach trimmed and washed Salt and pepper to taste 1 box (411 g) puff pastry 1 egg, beaten
Smoked Salmon Puffs

Smoked Salmon Puffs

Rate this recipe
5 Votes
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    chopped red onion
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    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 1/2 cup
    (125 mL)
    crumbled feta cheese
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    capers, drained
  • 10 oz
    (300 g)
    smoked atlantique salmon cut into strips
  • 3 cups
    (750 mL)
    spinach trimmed and washed

  • Salt and pepper to taste
  • 1 box
    (411 g)
    puff pastry
  • 1
    egg, beaten
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Rinse feta cheese under cold running water and set aside.

Sauté onion in oil for 2 min. Add capers and cook 1 min.

Add smoked salmon strips and cook 3 min. Add spinach and cook 1 min. Season and set aside.

Roll puff pastry dough into 2 rectangles measuring 16 in. x 8 in. (40 cm x 20 cm). Cut each rectangle into 2 squares.

Put salmon mixture in the centre of each square. Top with crumbled feta.

Brush edges of squares with egg wash. Bring edges together to form a bundle.

Brush bundles with egg wash and put on a baking sheet.

Bake about 15 min. or until pastry is cooked and golden brown.

Serve with asparagus.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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