Monday, October 3, 2011

Salmon Puff Pastry

If anyone know me, you would know that I LOVE FRENCH CUSINE especially of its strong influence in Vietnamese Culture. I spent a majority of my childhood running from my heritage which I think coincides with growing up in the OC Bubble. In any case, when I went to college I began this journey in search of not only myself but food and culture that is soo closely associated with my roots.

Anyway, I have an on going love affair with puff pastry which can be found at almost any grocery store. I am very fortunate that down here there's Jon's which carries a lot of Mediterranean food and ingredients.

So this is my little fatty recipe or what I refer to as comfort food.

1 pkg French Puff Pastry
1 Salmon Fillet
1 8 oz. Cream Cheese
Garlic Salt

1. Let the puff pastry cool at room temperature for at least 10 minutes before you try to play with it.
2. During the mean time, slice your salmon fillet into 1/2" steaks. Then do the same with the cream cheese. (Note: don't let the cream cheese sit at room temp, return it to the fridge until you're ready to use it)
3. Once the puff pastry is at room temperature, it should be soft (not gooey) yet firm enough for you to cut out square shapes. 
4. Preheat the over to 325C
5. Then you assemble the ingredients like in the picture below and sprinkle the garlic salt on both sides of the fillet (I don't suggest having a lot of sodium in your everyday diet but once in awhile it should be okay) 

6. Then fold the ends onto each other so you get a little bun. Turn them over so the folded ends are hidden at the bottom and you're left with a smooth surface on top.
7. I used a butter knife to create the cross hash pattern.
8. Place individual buns at least 1/4" away from one another.
9. To the oven they go for around 35-45 mins or until the crust is golden brown. (Note: there's a point in the cooking phase where the buns will look as though they melted but don't worry, the butter must all melt before the individual layers of the puff pastry can rise)

Well, I hope you enjoy this! You will notice that I use puff pasty ALL the time. <3

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