Easysalmonpuff Recipes

SALMON PUFFS

Steps:

• Heat oil in deep fryer or in deep heavy saucepan until hot but not smoking.
• In a bowl, separate salmon with a fork.
• Add flour, egg, parsley, salt,lemon juice, and black pepper.
• Mix thoroughly.
• Add baking powder to 1/4 c. milk and with a fork beat until foamy
• Pour this mixture into salmon and mix until well blended.
• Using 2 teaspoons, scoop up mixture with one spoon and with the other spoon, slide mixture into the hot oil.
• The puffs will cook quickly and are done as soon as they are brown.
• Remove puffs from oil with a slotted spoon and place on paper towels to drain.
• Serve immediately with tartar sauce or cocktail sauce.

SALMON PUFF

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.

EASY SALMON PUFF

Steps:

• Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix, milk, sour cream, dill weed and eggs with wire whisk until blended. Gently stir in salmon and cheese. Pour into pie plate.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

SALMON CREAM CHEESE PUFFS

Steps:

• Thaw puff pastry sheet. Cut into 6 squares.
• Preheat oven to 425 degrees F.
• Mix salmon, cream cheese, sour cream, parsley, green onions, seasoning, hot sauce and salt & pepper.
• Scoop about 1/4 to 1/2 cup salmon mixture onto each puff pastry square.
• Bring corners of puff pastry together and pinch closed.
• Combine egg & water for an egg wash and brush on top of puff pastry.
• Cook in 425 oven for 20 minutes.

SAVORY SALMON PUFF

Steps:

• In a large bowl combine the softened cream cheese and mayo.
• Add in salmon, lemon juice (if using) bell pepper, olives, celery, green onion and dill; mix well to combine.
• Season with seasoning salt and pepper.
• Cover and chill overnight.
• Set oven to 400 degree.
• Place one thawed pastry sheet on a lightly floured surface; roll out to a 12x10-inch rectangle.
• Transfer to a lightly greased baking sheet.
• Brush the edges of the sheet with egg.
• Spread the salmon mixture over the pastry up to 1-inch from edges.
• Roll the second sheet out to the same size as the first sheet.
• Place over the filling, matching the edges and crimp to seal.
• Score the top of pastry diagonally in both directions at 1-inch intervals.
• Bake for about 25-30 minutes or until deep golden brown.
• Cut into slices with a serrated knife and serve warm.

SALMON PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Combine smoked salmon, feta cheese, black pepper and garlic.
• Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
• Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.

SALMON PUFFS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mash bones and flake ham with juices.
• Add remaining ingredients combining well.
• Pack lightly into 6 well buttered custard cups or small casseroles.
• Place custard cups in a pan of hot water.
• Bake for 30 minutes.
• Serve with your favourite tomato sauce.

SMOKED SALMON PUFFS

Steps:

• Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg.
• Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
• Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.)
• Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)