Best Rainbow Smoked Salmon Salad In Puff Pastry Recipes

SMOKED SALMON AND HERB PUFF PASTRY TART

Smoked Salmon and Herb Puff Pastry Tart image

Smoked salmon pairs perfectly with puff pastry, creating a savory tart that will wow the guests at your next brunch or cocktail party. Blind baking the pastry ensures a super-crisp crust (no soggy centers here). Top it off with a tangy, herbed cream cheese filling, crisp cucumbers and smoky salmon-all of which can be prepped in advance for quick assembly.

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
One 8-ounce package cream cheese, at room temperature
2/3 cup plain full-fat Greek yogurt
Finely grated zest of 1 lemon plus 2 tablespoons juice
Kosher salt and freshly ground black pepper
2 tablespoons drained capers, chopped
2 tablespoons chopped fresh dill, plus 1 tablespoon fronds for serving
3 tablespoons chopped fresh chives
1 Persian cucumber, thinly sliced
8 ounces thinly sliced smoked salmon

Steps:

Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty image

Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Steps:

Preheat oven to 425°F (220°C).
In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
Add the spinach, salt, and pepper, cooking until spinach is wilted.
Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.
Slice, then serve!
Enjoy!

Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams

RAINBOW SMOKED SALMON SALAD IN PUFF PASTRY

Rainbow Smoked Salmon Salad in Puff Pastry image

Puff pastry shells spread with a tangy cream cheese dressing and topped with smoked salmon and rows of rainbow-colored veggies. They assemble easily, are colorful and are ideal as a salad course (or light luncheon entree). ... Pls see EDITED TO ADD AFTER RSC CONCLUDED note for an alternate salad option.

Provided by twissis

Categories Vegetable

Time 55m

Yield 4 Filled Salad Shells

Number Of Ingredients 13

Ingredients

1 sheet puff pastry (thawed)
6 ounces cream cheese (softened)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon dried dill
6 ounces smoked salmon (finely shaved slices)
16 fresh grape tomatoes (sliced)
2 eggs (hard-boiled, halved & sliced)
1 carrot (sliced in 1/4 in coins & cooked crisp-tender to tender, your pref)
8 canned asparagus spears (use green asparagus spears cut to 4-in length or cooked fresh asparagus cut to 4-in length)
1/2 white onion (halved again & thinly sliced, may use boiler or pearl size thinly sliced in rings)
1 tablespoon capers (optional garnish)
1/2 tablespoon dried parsley flakes (optional garnish)

Steps:

Preheat oven to 375°F.
On a lightly floured surface, roll out cold pastry sheet. Cut 4 5x5 in squares. Using a dull kitchen knife, gently score cut squares 1/2 in inside all cut edges to create a 4x4 in inside square.
Dock the 4 in inside square of the pastry to prevent excessive puffing (This is done by piercing the dough at 1/2" intervals w/the tines of a fork).
Line the 4-in inside square w/foil or parchment paper & place dried beans or rice on it to stop the pastry base from rising excessively in the oven.
Gently transfer squares to baking sheet & bake 15-18 min or till golden brown. Remove from oven & set aside to cool.
While pastry is baking, cook carrot coins to desired doneness, prepare other ingredients & set aside.
Combine cream cheese, Dijon mustard, lemon juice & dried dill. Mix well & set aside.
To Assemble Salads: Gently remove any excess puffed pastry from the 4x4 in inside square so that surface is relatively flat. Spread each scored 4-in pastry area w/approx 1 1/2 tbsp of the cream cheese dressing.
Then assemble salads all at 1 time in rows using the following order & begin at the top as you face the pastry shells:.
Row 1: Layer 4-inch row of sliced grape tomatoes -- Row 2: Place 2 cut-to-size asparagus spears -- Row 3: Layer 4-inch row of shaved smoked salmon slices -- Row 4: Layer 4-inch row of sliced egg halves -- Row 5: Layer 4-inch row of carrot coins.
Scatter thinly sliced white onion rings (or segments) over the top of all salads.
Garnish w/capers &/or dried parsley flakes as desired. Serve immediately or refrigerate till ready to serve.
NOTE: Edited to add after RSC concluded -- If you prefer to eliminate the use of puff pastry, these salads assemble easily on a salad plate of mixed greens -- not near as elegant, but just as pretty!