Smoked Salmon Puff Spoons with Creme Fraiche and Fine Herbs
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Credit: Courtesy of Pennant Puff Pastry/Otis Spunkmeyer
The National Culinary Review, May 2012
12 (5 x 5 inch) Pennant puff pastry squares
4 t. onion powder
4 t. salt
½ cup chopped chives, divided
2 t. white pepper
2 T. chopped fresh dill
2 T. chopped fresh tarragon
2 T. chopped fresh parsley
12 oz. smoked salmon, thinly sliced
½ cup creme fraiche
Salmon roe, for garnish
1. Thaw puff pastry squares; hold in refrigerator. Combine onion powder and salt; set aside. Combine 6 T. chopped chives with white pepper; set aside.
2. Dock pastry squares; cut each in half. Cut each half on bias, forming 2 triangles (yields 4 triangles from each pastry square).
3. To form spoon from each triangle, cut ¾-inch long slit in center of wide end. Pull edges of slit end around to fold into spoon shape. Drape pointed end over edge of baguette pan to hang off edge. Curl spoon end up inside pan. Spray exposed dough with water. Sprinkle with onion powder/salt. Sprinkle with chives/white pepper.
4. Bake in 375ºF convection oven (400ºF conventional oven) until golden, 8-10 minutes.
5. Combine remaining chopped chives with dill, tarragon and parsley; set aside.
6. To serve: Top each puff spoon with ¼-oz. piece salmon, ½ t. creme fraiche, ½ t. mixed chopped herbs and salmon roe, if desired.
Appetizer, Seafood, The National Culinary Review
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