Rainbow Smoked Salmon Salad In Puff Pastry Recipes

RAINBOW SMOKED SALMON SALAD IN PUFF PASTRY

Steps:

• Preheat oven to 375°F.
• On a lightly floured surface, roll out cold pastry sheet. Cut 4 5x5 in squares. Using a dull kitchen knife, gently score cut squares 1/2 in inside all cut edges to create a 4x4 in inside square.
• Dock the 4 in inside square of the pastry to prevent excessive puffing (This is done by piercing the dough at 1/2" intervals w/the tines of a fork).
• Line the 4-in inside square w/foil or parchment paper & place dried beans or rice on it to stop the pastry base from rising excessively in the oven.
• Gently transfer squares to baking sheet & bake 15-18 min or till golden brown. Remove from oven & set aside to cool.
• While pastry is baking, cook carrot coins to desired doneness, prepare other ingredients & set aside.
• Combine cream cheese, Dijon mustard, lemon juice & dried dill. Mix well & set aside.
• To Assemble Salads: Gently remove any excess puffed pastry from the 4x4 in inside square so that surface is relatively flat. Spread each scored 4-in pastry area w/approx 1 1/2 tbsp of the cream cheese dressing.
• Then assemble salads all at 1 time in rows using the following order & begin at the top as you face the pastry shells:.
• Row 1: Layer 4-inch row of sliced grape tomatoes -- Row 2: Place 2 cut-to-size asparagus spears -- Row 3: Layer 4-inch row of shaved smoked salmon slices -- Row 4: Layer 4-inch row of sliced egg halves -- Row 5: Layer 4-inch row of carrot coins.
• Scatter thinly sliced white onion rings (or segments) over the top of all salads.
• Garnish w/capers &/or dried parsley flakes as desired. Serve immediately or refrigerate till ready to serve.
• NOTE: Edited to add after RSC concluded -- If you prefer to eliminate the use of puff pastry, these salads assemble easily on a salad plate of mixed greens -- not near as elegant, but just as pretty!

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.)