Serves
4-5 mini pastries
Cook Time
2 hours
These fish-shaped smoked salmon puff pastry tarts make a delightful appetizer for fall entertaining. Golden, flaky puff pastry is filled with a creamy mixture of crème fraîche, Fishwife Smoked Salmon, garlic, and fresh rosemary. Thinly sliced roasted delicata squash is layered on top to mimic fish scales. These will be the showstopper of your Thanksgiving table!
This Recipe Features:
Gold Label Smoked Salmon (3-Pack)
$36.00
These fish-shaped smoked salmon puff pastry tarts make a delightful appetizer for fall entertaining. Golden, flaky puff pastry is filled with a creamy mixture of crème fraîche, Fishwife Smoked Salmon, garlic, and fresh rosemary. Thinly sliced roasted delicata squash is layered on top to mimic fish scales. These will be the showstopper of your Thanksgiving table!
This Recipe Features:
Gold Label Smoked Salmon (3-Pack)
$36.00
Ingredients
- • 1 delicata squash, seeded and very thinly sliced
- • olive oil
- • 1 14 oz sheet puff pastry, defrosted
- • 1 egg + 1 tsp water
- • whole peppercorns, for garnish
- • 4 oz creme fraiche
- • 2 tins Fishwife Gold Label Smoked Salmon
- • 1 clove garlic, grated
- • 1 tbsp rosemary, finely chopped
- • thyme sprigs, for garnish
- • salt & pepper
Directions
- Preheat oven to 400F. Add squash to a baking sheet lined with parchment paper and toss with a drizzle of olive oil, salt, and pepper. Roast until softened, about 20 minutes, and set aside. You can keep the oven on to bake the pastry!
- Once puff pastry is defrosted, place on a parchment lined baking sheet and use a knife to cut out small fish shapes. (I traced my shape on a piece of parchment, cut it out, and used it as a guide! I got about 5 fish from the 14 oz sheet of puff pastry). Using the knife again, create a border about 1/8-inch thick around the entire fish, but do not cut all the way through.
- Beat egg and water in a small bowl and brush the fish pastries with the egg wash. Press a peppercorn into the front area to resemble the fish's eye. Place the sheet in the fridge for 30 minutes before baking.
- Remove the pastry from the fridge and bake the pastry for 20-25 minutes until deeply golden brown, firm, and dry to the touch. Remove and set aside to cool.
- Combine the creme fraiche, salmon, garlic, and rosemary in a small bowl and mix to combine. Season to taste with salt and pepper.
- Using the back side of a spoon, press the tart down inside of the scored border. Spread the salmon filling evenly inside the border. Shingle the roasted squash to resemble scales and top with a few pieces of thyme to garnish!
This Recipe Features
Gold Label Smoked Salmon (3-Pack)
$36.00
