Salmon Puffs
Salmon is one of my favorite ingredients. If you dont have salmon, you can substitute with tin crabmeat or minced shrimp.
Salmon is one of my favorite ingredients. If you dont have salmon, you can substitute with tin crabmeat or minced shrimp.
- 2 cloves garlic minced
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 pack mini puff pastry (athens mini fillo shells)
- 1 tin pink salmon (i usually use bumble bee brand)
- 1/2 cup onion minced
- 1/4 cup green bell pepper chopped (optional)
- 1 teaspoon hot pepper (for taste) chopped
- 1/2 cup dried bread crumbs
- 1/2 cup grated parmesan cheese (fresh is good)
- 2 teaspoons dried parsley
- 1 box cherry tomatoes diced
- 1 (if making 24 shells add 1 more diced tomato)
- salt & pepper for taste
- Carbohydrate 25.632655 g
- Cholesterol 26.265 mg
- Fat 24.61279375 g
- Fiber 2.69956253734231 g
- Protein 9.5156225 g
- Saturated Fat 8.06796175 g
- Serving Size 1 1 Serving (127g)
- Sodium 480.524375 mg
- Sugar 22.9330924626577 g
- Trans Fat 1.32983925 g
- Calories 357 calories
Step-by-step
- Preheat oven 350 degree F
- 2 tablespoons oil and butter add to a small skillet, and place pan over medium heat. Add onion, pepper, tomatoes and garlic; saute until tender, then add drained and pink salmon. Remove from heat, and cool.
- In a medium bowl, combine bread crumbs, oregano, cheese, cooked ingredients and add salt & pepper for taste. Mix well.
- Fill pastry shells with mixture, and place on baking sheet. Sprinkle with parsley, paprika and parmesan cheese. Drizzle with olive oil. (the oil will keep it moist when baked)
- Bake at 350 degrees F for 7-10 minutes.
Golden, flaky pastry cups yield a savory interior where tender pink salmon contrasts with sharp Parmesan cheese and softened aromatics. Achieving the right texture relies on managing moisture levels before the filling enters the oven at 350 degrees Fahrenheit.
- Saute the minced onion, green bell pepper, tomatoes, and garlic over medium heat until all excess surface moisture evaporates entirely, preventing the pastry shells from becoming soggy.
- Drain the canned pink salmon thoroughly in a fine-mesh sieve to remove excess liquid before combining it with the cooked vegetables and bread crumbs.
- Substitute canned pink salmon with an equal volume of minced shrimp or tinned crabmeat without altering the structural integrity of the filling.
- Drizzle olive oil lightly over the assembled shells just before baking to promote uniform browning and protect the exposed cheese from burning during the seven to ten minute baking window.
- Adapt the preparation for pescatarian diets easily by keeping the core seafood base intact while adjusting the herb profile to match personal preferences.
Properly cooled leftovers maintain optimal crispness when stored in an airtight container in the refrigerator for up to two days. Reheating should occur at a moderate oven temperature to restore the crunch of the puff pastry without overcooking the fish.
