Rosh Hashanah Recipe Box: Salmon & Dill Leek Puffs
This is one of the best last-minute-throw-together-impress-your-guest appetizers you will ever make.
When I was first thinking about this recipe idea I was afraid that my salmon would be undercooked or that my puff pastry would be soggy. But it literally takes 5 minutes to throw together and its sophisticated flavor combination is a pleasant surprise with every bite with none of the problems that I imagined. Nothing makes me more excited, then to share a fantastic easy recipe, that can be used over and over again.
Salmon Dill Leek Puffs
6 large puff pastry squares
½ cup stone ground Dijon mustard
½ cup Apricot Preserves
1 tsp. ginger
2 tsp. white distilled vinegar
2 tsp. garlic powder
12 oz salmon fillet, cut into 4 cubes
2 leeks, sliced thin
4 sprigs Fresh Dill
Dried Dill for garnish
Non-stick olive oil spray
Pre heat oven to 375. Prep baking sheet with non-stick olive oil spray.
Lay out 1 puff pastry square on to a lightly floured board. Using a rolling pin, roll out the edges of the square into a larger rectangle. In a small mixing bowl mix together the Dijon mustard, apricot preserve, ginger, vinegar, and garlic powder. Lay a raw salmon cube in the center of one of the rolled out puff pastry rectangle. Place a generous pinch of sliced leeks on top of salmon. Pour 2 tbsp. of the mustard mixture over the leeks and salmon. Place a fresh dill sprig on top of the pile and then fold each corner of the pastry into the center creating a neat little closed cube. Place onto greased cookie sheet folded side down. Repeat process with 3 remaining pastry squares.
Spray the tops of the finished pastry cubes with non stick spray. Cut ¼ inch thick strips from the remaining puff pastry squares. Create an X using 2 strips and place on top of the center of the square. Spray lightly again with non stick spray (or brush with olive oil) and sprinkle dried dill for garnish.
Bake in oven for 20-25 minutes or until pastry is a light golden brown. Serve warm.
