Salmon Mini Danishes

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!

Makes 16 appetizers

Prep time

30 min

Cook Time

18 min

Time to Table

48 min

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

egg, beaten

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