Puff Pastry Salmon Bake
Recipe: #371
October 09, 2011
Categories: Salmon, Brunch, Christmas, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Oven Bake, High Protein, Salmon Dinner, more
"This is not at all hard to make just layer the salmon mixture between the puff pastry and bake, plan ahead the salmon mixture has an 8-24 hour refrigeration time to blend the flavors…if you prefer more salmon mixture then increase to three cans"
Ingredients
Nutritional
- Serving Size: 1 (161.7 g)
- Calories 526.9
- Total Fat - 36 g
- Saturated Fat - 8.4 g
- Cholesterol - 81.9 mg
- Sodium - 705.6 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 1.3 g
- Sugars - 1.8 g
- Protein - 18.8 g
- Calcium - 43.1 mg
- Iron - 2.2 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a medium bowl combine the soft cream cheese with mayonnaise and the minced garlic.
Step 2
Add in salmon, lemon juice, bell pepper, olives, celery, green onion, dill, salt and pepper; mix to combine; cover then refrigerate 8-24 hours.
Step 3
Preheat oven to 400 degrees F.
Step 4
Grease an 15 x 10-inch jelly-roll baking sheet.
Step 5
Place 1 thawed puff pastry sheet on a lightly floured surface then roll out to a 12 x 9-inch rectangle (it does not have to be exact measurement just as long as it fits into the baking sheet).
Step 6
Transfer to a baking sheet then brush all edges of the pastry with egg.
Step 7
Spread the salmon mixture over the pastry up to 1-inch through the edges.
Step 8
Roll the remaining sheet out to the same size, then place on top of the filling matching the edges then crimp to seal.
Step 9
Score the top of pastry diagonally in both directions at 1-inch intervals.
Step 10
Bake in preheat 400 degree F oven for 25-30 minutes or until deep dolden brown.
Step 11
Cut into slices with a serrated knife.
Tips
No special items needed.