Salmon Puffs Recipe. Bake pastry shells according to package directions. Spoon into pastry shells or over toast.
Salmon Puff Pastry Appetizer Recipe — Eatwell101 from www.eatwell101.com
Drop by teaspoons into deep fat. 2 cans (6 oz each) boneless skinless salmon, drained, flaked 1 cup shredded havarti or swiss cheese (4 oz) steps: Add eggs and creme fraiche (or heavy cream).
Add The Mayonnaise And Lemon Juice To Both, And Then The Paprika Or Tabasco To The Shrimp Or Salmon If Using.
Directions preheat oven to 350°. Drain and place on paper towel. Lightly grease 2 large rimmed baking sheets.
Combine With All Other Ingredients.
Step 6 reduce oven temperature to. Meanwhile, combine the preserves, horseradish and vinegar in a saucepan. Salmon puffs 1 can salmon 1/2 c.
Add The Chopped Cucumber To The Shrimp, And Add The Chopped Watercress To The Salmon.
Deep fry (within 15 minutes of adding baking soda), dropping by spoonful into hot oil. In a bowl, separate salmon with a fork. Prepare puff pastry shells according to package instructions.
Unroll A Sheet Of Puff Pastry And Cut Into 3 Pieces.
Add baking powder to 1/4 cup of liquid. Preheat oven to 375 degrees fahrenheit. If desired, top with minced chives.
Whisk Eggs Together With Salt And Pepper And Set Aside.
Cook over medium heat until heated. In a food processor, combine smoked salmon, cream cheese, chives, lemon juice and black pepper. Spoon salmon mixture by rounded teaspoonfuls 1 inch apart on a baking sheet coated with cooking spray.
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