I had a huge craving for salmon, and puff pastry was on sale. I grabbed a box of puff pastry, ran to the seafood department and got some smoked salmon while I was there. I hope you enjoy the following recipe.
- 1 sheet frozen puff pastry, thawed
- 12 ounces smoked salmon, cut into 1×1-inch chunks
- 1/4 cup sliced green onion
- 1/4 cup Parmesan cheese
- Salt and black pepper
Cut 3×3-inch-sized squares of puff pastry.
Season salmon with salt and pepper, a pinch of sliced green onion, and a pinch of Parmesan cheese. Add a chunk of salmon in the middle of each square and bring up the four corners of the square to form a lollipop, pinching it around the salmon tightly.
Preheat oven at 350 degrees F. Place on a lightly sprayed baking sheet with gathered sides facing up. Bake 15 minutes or until well browned. Remove from oven and cool slightly to handle.
Take wooden or metal skewers and push the pointed end into the end that was facing up, pushing in only enough to hold.
Place the lollipops in a decorative container, like a tall parfait glass. If you would like to add a special touch, pour 2–3 inches of sea salt or large crystallized salt in the bottom of the container.
Jim Bailey is The Yankee Chef. Bailey is a third-generation chef, a New England food historian, and food columnist. His first in a series of cookbooks is due out in January 2013, titled “The Yankee Chef.” Permission to reprint article given by HeartofNewEngland.com.
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