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When a Yankee Sees a Sale ...
2 Recipes Using Puff Pastry and Salmon
By Jim Bailey, a.ka. "The Yankee Chef"

I know, I know. Last week, I gave you
a lollipop recipe as a dessert. I generally
don't like giving two similar recipes
in a row, but I had a huge craving
for salmon and puff pastry was on sale.

Needless to say, when a Yankee sees
the word "sale" ... well, you know the
rest of the story. I grabbed a box of
puff pastry, ran to the seafood department,
got me some smoked salmon and grabbed
a can of salmon while I was there.

So without further ado, here is what I enjoyed and I hope you do as well.

Salmon Lollipops, Two Ways*

1 sheet frozen puff pastry sheet, thawed
12 oz. smoked salmon,
cut into 1 x 1-inch chunks
1/4 c. sliced green onion
1/4 c. Parmesan cheese
Salt and black pepper

Cut 3 x 3-inch sized squares of puff pastry.

Season salmon with salt and pepper, a pinch of sliced green onion and a pinch of
Parmesan cheese. Add a chunk of salmon in the middle of each square and bring
up the 4 corners of the squares to form a lollipop, pinching it around the salmon

Place on a lightly sprayed baking sheet with gathered sides facing up. Bake 15
minutes or until well browned. Remove from oven and cool slightly to handle.
Take wooden or metal skewers and push the pointed end into the end that was
facing up, pushing in only enough to hold.

Place the lollipops in a decorative container like a tall parfait glass. If you would
like to have a special touch, pour 2-3 inches of sea or large crystallized salt in the
bottom of container.

*For the "second way," simply cut two 4-5-inch thin strips of puff pastry and lay them
cross-wise, on top of one another. Lay your chunk of salmon at the intersection and bring
up the ends to the skewer and pinch. Bake as directed above.

New England Puff Bowls
Crab can be substituted
for the salmon if desired.

2 puff pastry bowls, directions below
1/2 c. apple jelly
1/2 c. heavy cream
Salt and pepper to taste
1 c. fully cooked salmon chunks
or 1 can (7-1/2 oz.) salmon,
drained, bones and skin removed
1 T. chopped chives or green onions

Thaw 1 sheet of puff pastry dough. (You can refreeze remainder of unused puff
pastry dough if wrapped tightly).

Preheat oven to 400-degrees F. Cut four 5-inch circles with a rim of a glass,
tumbler or cookie cutter. With another circular cutter that is 1-inch smaller, cut 2
of the circles again to make 2 rings. Dipping your fingers in water or using a
pastry brush, rub some water around the edge of two of the uncut circles. Lay the
2 dough rings on top of the water rubbed circles.

Spray a baking sheet with nonstick cooking spray and lightly flour, shaking off
excess. Place the 2 prepared puff pastry bowls on the cookie sheet and bake 15
minutes, or until well browned and risen. Remove from oven and let cool.

Meanwhile, heat the jelly in a saucepan over medium heat, whisking, until
completely melted. Add cream, whisking the jelly into cream thoroughly.
Reduce heat to low and cook 5 minutes, or until slightly more thickened and
creamy.  Stir in salmon and heat through, salt and pepper to taste. Spoon into
pastry shells, top with chopped chives or green onions and  serve immediately.
Yield: 2 servings.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a New
England food historian and food columnist. His first in a series of cookbooks is due out in
January of 2013, titled The Yankee Chef. He would love to hear from anyone about their old
family recipes. Email Jim Bailey any questions or comments:
The Heart of New England
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