Best Smoked Salmon Poppy Seed Palmiers Recipes

Smoked Salmon & Dill Palmiers image

Provided by GoldsmithLissa

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

1 sheet puff pastry, thawed
1/4 cup cream cheese with chives, softened
1/4 lb smoked salmon
1 teaspoon fresh dill, chopped
1 teaspoon capers, chopped
2 eggs, beaten

Steps:

Preheat oven to 400 degrees.
Spread cream cheese over puff pastry, covering it to the edges.
Arrange slices of salmon in one layer over cream cheese.
Sprinkle evenly with dill and capers.
With the long edge of the dough facing you, roll the top and bottom edges toward each other until they meet in the middle. Roll as tightly as possible, working quickly.
Wrap in parchment paper and refrigerate for 5 minutes.
Using a serrated knife, slice the roll into 18 even pieces. Arrange pieces on a baking sheet lined with parchment paper. Brush with beaten egg.
Bake for 15 minutes. Rotate pan in oven and cook an additional 10 minutes or until pastry is golden brown.
Serve palmiers (pahlm-YAY) hot from the oven or at room temperature.

Nutrition Facts : Calories 286.5, Fat 19.5, SaturatedFat 5.5, Cholesterol 79.4, Sodium 299.6, Carbohydrate 18.7, Fiber 0.6, Sugar 0.4, Protein 8.9

Chilled Penne with Asparagus, Smoked Salmon and Poppy Seeds image

Yield Makes 4 servings

Number Of Ingredients 10

6 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sour cream
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon poppy seeds
2 cups penne pasta
1 1/2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
1/2 cup thinly sliced green onions
4 ounces smoked salmon, cut into 1/2-inch pieces

Steps:

Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until almost tender but still firm to bite. Add asparagus and cook until crisp-tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with cold water until cold. Drain well. Transfer pasta and asparagus to large bowl. Add green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add to salad; toss to blend. Season with salt and pepper. Chill at least 1 hour and up to 6 hours.