Teriyaki Salmon Salad
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Salmon Mini Danishes
Makes16 appetizers
Prep Time30 min
cook Time
18 h
Time to Table48 min
For some finger-food entertainment, here’s a savory salmon danish with a hint of lemon and basil. A real crowd pleaser and it’s healthy, too!
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USED IN THIS RECIPE
Ingredients
1 can (213 g) Clover Leaf Sockeye Salmon, drained
2 oz (60 g) chèvre-style goat cheese
1/4 cup (50 mL) finely chopped sun-dried tomatoes
2 tbsp (30 mL) chopped fresh basil
1/2 tsp (2 mL) finely grated lemon zest
1/2 tsp (2 mL) pepper
1/2 pkg (about 250g) puff pastry dough, thawed
1 egg, beaten
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat the oven to 450 F (230 C) . Remove skin and bones, as desired. Blend the salmon with the goat cheese, sun-dried tomatoes, basil, lemon zest and pepper until well combined.
- Roll the puff pastry into a 12-in (30 cm) square. Cut into four squares and then cut each smaller square into four again to make sixteen in total. Brush the edges of each square with some of the beaten egg.
- Cut three, 3/4-inch (2 cm) slashes crosswise, down the centre of each square. Place a spoonful of the filling in the centre of the square so that it sits over the slashes. Fold opposite sides over the filling, one slightly overlapping the other. Lightly pinch the ends shut and place, seam-side-down on a parchment paper lined baking sheet. Brush the danishes with the remaining egg and bake for 15 to 18 minutes or until puffed and golden. Makes 16 servings
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 110 | |
| Fat | 7 g | 11% |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 13% | |
| Cholesterol | 25 mg | |
| Sodium | 150 mg | 6% |
| Carbohydrate | 6 g | 2% |
| Fibre | 0 g | |
| Sugars | 0 g | |
| Protein | 6 g | |
| Vitamin A | 4% | |
| Vitamin C | 2% | |
| Calcium | 6% | |
| Iron | 4% |
Claims per serving
| Source of Calcium |
