Description
A delightful twist on a French classic. This rich, chunky spread of poached and smoked salmon mixed with the creaminess of crème fraiche and fresh citrus notes of lemon and dill will tantalize the taste buds. This creative, elegant, and refreshing pastry will hold the gold medal at any event.Summary
Wild Pacific Salmon Fillet
Wild Pacific Salmon Fillet
https://www.aquastar.com/shop/wild-pacific-salmon-skin-on-whole-fillet/
Recipe Level
Moderate
Cooking Time
1:00
Servings
4
Recipe rate
Rate Recipe
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 lb. Aqua Star Wild Pacific Salmon, Boneless, Skin-On, thawed according to package directions
- 4 cups vegetable stock
- 1 Bay leaf
- ½ tsp whole black peppercorns
- 1 sheet of frozen puff pastry
- 5 oz. smoked salmon, diced
- 1/3 cup full fat Greek yogurt, plus 1 Tbsp for garnish
- ½ cup crème fraîche or sour cream
- 5 Tbsp chopped dill, plus 1 tsp for garnish
- 1 Tbsp chopped chives
- 1 Tbsp fresh lemon juice
- ¼ tsp lemon zest
- ¼ tsp sea salt
- 1 tsp pink peppercorns
To make
Instructions
Bring a pot of vegetable stock to boil and add in bay leaf and black peppercorns. Place salmon fillet in boiling stock and turn down heat to medium-low. Poach fillet until soft and flaky for about 11 minutes. Remove fillet from stock and place in fridge to cool for 30 minutes.Cut puff pastry into 2-inch by 4-inch rectangles and bake for 10 minutes or until golden brown. Let cool slightly then divide each puff pastry in half. Set aside until ready to assemble.
Combine diced smoked salmon, Greek yogurt, crème fraiche, dill, chives, lemon juice, lemon zest, and salt. Mix until combined.
Remove skin from cooled salmon fillet and flake to desired size. Fold flaked salmon into smoked salmon mixture.
To assemble, add a spoonful of the salmon spread to each bottom half of puff pastry and garnish with a drizzle of Greek yogurt, dill, and pink peppercorns. Cover with the top half of puff pastry, serve and enjoy!
