Ingredients:

  • 1 package (17.3 oz or 480g) frozen puff pastry, thawed
  • 1 large egg (for egg wash)
  • 1 tablespoon (15ml) milk or cream (for egg wash)
  • 12 oz (340g) fresh salmon fillet, skinless and deboned
  • 4 oz (113g) cream cheese, softened
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) fresh lemon juice
  • 2 tablespoons (30ml) fresh dill, chopped (or 1 tablespoon dried dill)
  • 1 tablespoon (15ml) capers, rinsed and chopped
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Cook salmon fillet in a skillet over medium heat until opaque, about 5-6 minutes per side. Let cool, then flake into small pieces.
  2. In a bowl, mix cream cheese, Dijon mustard, lemon juice, dill, capers, and flaked salmon. Season with salt and pepper to taste.
  3. Roll out thawed puff pastry on a lightly floured surface to fit the baking sheet. Cut pastry into squares or rectangles (about 6x6 inches).
  4. Place a generous spoonful of the salmon filling in the center of each square. Fold the pastry over to form a triangle or rectangle, sealing edges by pressing them with a fork.
  5. Transfer pastries to a lined baking sheet. Whisk together the egg and milk. Brush the egg wash over the tops of the pastries.
  6. Bake in preheated oven until golden brown, about 25-30 minutes. Let cool slightly before serving.