Salmon Puffs Recipe

Puff pastry: A light, flaky pastry that serves as the base for the puffs.

Salmon: Cooked and flaked, it provides a rich and savory filling.

Dill: A fresh herb that adds a burst of flavor to the salmon mixture.

Cream cheese: Softened to blend smoothly with the salmon and dill.

Egg: Beaten for an egg wash to give the puffs a golden, glossy finish.

When working with puff pastry, ensure it remains cold while you handle it. This helps maintain its structure and results in a flakier texture. If the pastry becomes too warm, pop it back in the fridge for a few minutes before continuing.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it will be lighter and crispier.

• cooked and flaked salmon - Substitute with cooked and flaked tuna: Tuna has a similar texture and flavor profile, making it a good alternative.

• chopped dill - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that complements the other ingredients well.

• softened cream cheese - Substitute with ricotta cheese: Ricotta has a creamy texture and mild flavor, making it a suitable replacement.

• beaten egg - Substitute with milk: Milk can be used as an egg wash to provide a similar golden-brown finish on the pastry.

• Allow the salmon puffs to cool completely at room temperature. This prevents condensation from forming inside the storage container, which can make the puff pastry soggy.

• Place the cooled salmon puffs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. For best results, reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

• To freeze, arrange the cooled salmon puffs on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 1-2 hours.

• Transfer the frozen salmon puffs to a resealable freezer bag or airtight container. Label with the date and contents.

• Store in the freezer for up to 2 months. When ready to enjoy, reheat directly from frozen in a preheated oven at 375°F (190°C) for 20-25 minutes or until heated through and crispy.

• Preheat your oven to 350°F (175°C). Place the salmon puffs on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the pastry is crisp.
• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and heat the salmon puffs for about 8-10 minutes. This will help maintain the crispiness of the puff pastry.
• If you're in a rush, the microwave can be used, though it may make the puff pastry less crispy. Place the salmon puffs on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through.
• For an air fryer, preheat it to 350°F (175°C) and place the salmon puffs in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
• If you have a stovetop, you can use a skillet. Heat the skillet over medium heat and add a small amount of olive oil or butter. Place the salmon puffs in the skillet and cover with a lid. Heat for 3-5 minutes on each side until warmed through and crispy.

• Oven: Used to bake the salmon puffs at the required temperature of 400°F (200°C).

• Mixing bowl: Needed to combine the flaked salmon, chopped dill, and cream cheese.

• Rolling pin: Essential for rolling out the puff pastry sheet to the desired thickness.

• Knife: Used to cut the puff pastry sheet into squares.

• Fork: Utilized to seal the edges of the puff pastry squares after folding them into triangles.

• Pastry brush: Used to brush the tops of the salmon puffs with beaten egg for a golden finish.

• Baking sheet: Required to place the salmon puffs on for baking in the oven.

• Parchment paper: Lined on the baking sheet to prevent the salmon puffs from sticking and to make cleanup easier.

Prepare the filling: Mix the salmon, dill, and cream cheese ahead of time and store it in the fridge.

Pre-cut pastry: Use pre-cut puff pastry squares to save time on rolling and cutting.

Assembly line: Set up an assembly line to quickly place the salmon mixture and fold the pastry.

Batch baking: Bake multiple salmon puffs at once to maximize oven usage.

Egg wash station: Have a dedicated area for brushing the egg wash to streamline the process.