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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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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