Smoked Salmon Puff PastryFrom ARLINGTON'S RIVER ROCK INN
Featured on the KCTS Cooks Breakfast Show for 2007 and published in the KCTS Cooks Breakfast Cookbook.
1 tablespoon olive oil
In large skillet over medium high heat melt olive oil and butter then add potatoes, salt and pepper. Cook until browned about 5 minutes. Set aside.
1 tablespoon butter
8 - 5" x 5" pieces of frozen puff pastry thawed in the refrigerator the night before assembling (larger pieces of pastry can be cut to the 5 x 5 size)
Melt the butter in a large frying pan on medium low heat. Meanwhile whisk the 6 eggs in a bowl until frothy. Add eggs to pan. Continue stirring, moving the eggs at all times. Cook until eggs are just set then remove from heat. Add dill, salt and pepper, orange juice, cream cheese and smoked salmon. Stir egg mixture gently until all ingredients are combined.
Combine the egg mixture and the potatoes. Stir gently until combined. Set aside.
Roll out the 5 x 5 puff pastry sheet until slightly larger than the original shape. Add 1/2 cup egg and potato mixture to the middle of the pastry sheet. Fold pastry into a triangle or whatever shape you prefer. Crimp edges of pastry to close dough.
Put filled pastry on a cookie sheet lined with parchment paper or a Silpat liner. With a pastry brush brush the egg wash on top of the closed pastry and sprinkle a pinch of the Romano or parmesan cheese on top.
Preheat oven to 400 degrees. Cook pastry for 20 minutes until browned. Remove from oven and let cool for 5 minutes on a cooling rack. Serve warm.
TIP: Make this ahead of time!!
This is the perfect recipe to make the night before serving. Assemble everything up until the cooking. Instead put plastic wrap over pastry and refrigerate overnight. In morning preheat oven to 400 degrees and cook for 20 minutes. Serve warm!