Salmon Puffs

Imagine little borekas, but with a surprise bite of Dijon Dill Salmon on the inside instead of the usual potato or cheese or spinach. If that appeals to you, then you will love these little puffs.

This is adapted from Chavi Sperber’s recipe for Salmon Pastry Boxes in the Joy of Kosher Magazine. The original recipe called for making puff pastry and cutting it into eight squares (5″ square). I used pre-made puff squares (about 3″ square). Instead of cutting the salmon into eight chunks, I cut it into 18 pieces and made smaller two-bite puffs. I shaped and baked the puffs differently, too. Instead of baking them at 350, I baked them at 375 degrees, convection mode (400 degrees regular mode). One more thing: I eliminated the cute scallion garnish (you tie the puffs like little packages).

These are delicious and different. And easy, too!

Salmon Puffs
Adapted from Chavi Sperber’s recipe for  Salmon Pastry Boxes, Joy of Cooking Magazine, Rosh Hashana 5772 issue.

1 lb. salmon filets, skinned and cut into 18 cubes
Dijon Dill Sauce
18 puff pastry squares, about 3″ square (Mazor mini pastry squares, half a package)
egg glaze (I beaten egg or egg white)

Toss salmon cubes with the sauce (I reserved a little for serving on the side–actually I would make extra next time). Fill each puff pastry square with a salmon cube with the sauce clinging to it. Fold in the corners and pinch them in the center to make an envelope.

Glaze the packages with egg and bake them at 375-400 degrees for 20 minutes, or until puffed and browned. (If you make the larger puffs, using larger squares, the puffs might need 30 minutes. The original recipe called for 30 minutes at 350 degrees.)

Dijon Dill Sauce

2 Tbl. mayonnaise
1 Tbl. Dijon mustard
1 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. dried dill
1/2 tsp. sugar
1/4 tsp. kosher salt
1/8 tsp. black pepper

Mix together.

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