Tuesday, December 22, 2009

Try This Recipe: Salmon Puffs

For a festive New Year's Eve party, warm, flaky Salmon Puffs go perfectly with a nice bubbly champagne and a squeaky noise-maker.

Salmon Puffs

1 sheet puff pastry, thawed
1 cup shredded Kerrygold Ivernia Cheese
Freshly ground pepper to taste
1/2 cup creme fraiche
1 (4-ounce) package very thinly sliced smoked salmon
Tiny fresh dill sprigs


Heat oven to 400°F. Line two baking sheets with parchment paper. Roll puff pastry into a 14- X 14-inch square on a lightly floured board. Sprinkle evenly with cheese and pepper and cover with wax paper; press firmly into dough with a rolling pin. Cut dough into six equal strips vertically and five equal strips horizontally to make 30 pieces and place on baking sheets. Bake 8 to 10 minutes or until golden. Cool completely. (May be prepared a day ahead and stored airtight.) Spread equal dabs of creme fraiche on each puff. Top each with a small folded piece of salmon and dill sprigs. Makes about 30 appetizers.

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