Flaky Salmon Surprise

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Servings: 12 servings Difficulty: Advanced
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Elegant puff pastry sandwiches filled with creamy salmon, cucumber, and tarragon
Flaky Salmon Surprise recipe image
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Flaky Salmon Surprise

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 1396

Description

This Flaky Salmon Surprise transforms simple pantry staples into an elegant, comforting dish. The star is a rich, velvety filling made from flaked pink salmon, fresh cucumber, and a touch of tarragon, all bound together with a light roux-based cream sauce. Encased in golden, buttery puff pastry, these individual savory pies offer a delightful contrast of textures: the crisp, shattering crust against the smooth, creamy interior. The cucumber adds a refreshing crunch and subtle brightness that cuts through the richness of the salmon and sour cream. Perfect for a sophisticated weeknight dinner or a light lunch, this recipe is surprisingly easy to assemble. It brings a home-style warmth to the table while feeling special enough for guests. Serve with a simple green salad or steamed vegetables to balance the indulgent pastry.

Directions

  1. Preheat the oven to 220°C (450°F) or Gas Mark 8.
  2. Drain the canned salmon, reserving the liquid juice in a small bowl.
  3. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/2 cm (1/4 inch).
  4. Cut the pastry into four rounds, each approximately 8.5 cm (3 inches) in diameter.
  5. Place the pastry rounds on a dampened baking sheet, rolled side down, and let them stand for 30 minutes to relax the gluten.
  6. Brush the top surface of each pastry round with a little milk.
  7. Bake in the preheated oven for 10-15 minutes, or until golden brown and puffed.
  8. Remove from the oven and allow the pastry cases to cool completely.
  9. While the pastry bakes, sprinkle the diced cucumber with 1/4 teaspoon of salt and let it sit for 15 minutes to draw out excess moisture.
  10. Rinse the cucumber thoroughly under cold water to remove the salt, then pat dry with paper towels.
  11. In a small saucepan, melt the butter over medium heat.
  12. Stir in the flour to form a paste, cooking for 1 minute to remove the raw flour taste.
  13. Gradually whisk in the reserved salmon juice and the milk, ensuring no lumps form.
  14. Bring the mixture to a gentle boil, stirring constantly, until it thickens into a smooth sauce.
  15. Remove the saucepan from the heat and stir in the rinsed cucumber, sour cream, chopped tarragon, and flaked salmon.
  16. Mix well until all ingredients are evenly combined and the filling is creamy.
  17. Using a sharp knife, cut each cooled pastry round horizontally into three slices (a bottom, middle, and top layer).
  18. Spoon half of the salmon filling onto the bottom pastry layers.
  19. Place the middle pastry layers on top of the filling.
  20. Spoon the remaining salmon filling over the middle layers.
  21. Top with the remaining pastry lids to complete the sandwiches.
  22. Serve immediately while the pastry is still crisp.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1396kcal
% Daily Value *
Total Fat 48g74%
Saturated Fat 27g135%
Cholesterol 88mg30%
Sodium 2406mg101%
Total Carbohydrate 150g50%
Dietary Fiber 1g4%
Sugars 114g
Protein 92g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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