Salmon Puffs 6.05 We've Got Magic to Do
“She’s not serving salmon puffs.” “Good night, Mr. Beckett.” “We’ve never not served salmon puffs. Not in 25 years have we staged an event without salmon puffs.” “Emily, please. It's Rory. What she tackles, she conquers. This girl could name the state capitals at three. Recite the periodic table at four. Discuss Schopenhauer's influence on Nietzsche when she was ten. She's read every book by every author with a Russian surname and had a 4.2 grade-point average at one of the toughest schools on the east coast. If she's excluding salmon puffs, she has a good reason to exclude salmon puffs. And I, for one, have complete confidence in her ability to tackle this job, and so should you.”
Ingredients:
To cook the salmon:
Two medium skinless salmon filets
½ tsp salt- I used Becca Murray’s spicy citrus salt from josu which I believe was a limited run, but kosher salt will work fine!
½ tsp pepper
Olive oil
2 slices of lemon
2 slices of orange
2 sprigs of fresh thyme
For the salmon puffs:
1 sheet of puff pastry
¼ cup white onion, diced
2 cloves of garlic, minced
1 tsp fresh chives, minced
1 ½ tsp lemon zest
1 ½ tsp orange zest
1 tbsp lemon juice
1 tbsp orange juice
¼ cup cream cheese
¼ tsp salt
½ tsp pepper
1 jalapeno (stem and seeds removed and thinly sliced to 12 slices)
Directions:
Preheat the oven to 400 degrees F.
Pat the salmon dry and season with salt and pepper. Drizzle with olive oil and rub the seasoning into the fish.
Place a lemon slice, orange slice, and thyme sprig on top of the salmon.
Wrap filets in foil and bake at 400 for 15 minutes or until pink and cooked.
Allow salmon to cool then shred with a fork.
While the salmon cools, lightly grease a muffin tray.
Roll out the puff pastry to about ¼ in thick. Use a circle cookie cutter to cut out 12 circles of dough the press into the wells of the muffin tray.
In a food processor, combine salmon, onion, garlic, chives, lemon and orange zest, lemon and orange juice, cream cheese, salt, and pepper. Process until smooth.
Transfer the salmon mixture to a piping bag and pipe the mixture into the puffed pastry wells, leaving about ½ inch .
Top each salmon puff with a slice of jalapeno.
Bake at 400 degrees for 12-15 minutes or until the crust is golden brown.
I’m finally doing the infamous DAR salmon puffs. These get mentioned quite a few times over the course of the show, and I’m always requested to make them. I almost made them last episode when Logan says “anything is good in a puff,” but I was a little stumped on what to make for this episode, so I did a little switch-a-roo.
The flavors of my salmon puffs were inspired by Becca Murray, my current favorite TikToker. She did a collab with josu salts and created her own spicy citrus salt. I was excited to try it out, and I knew I would want to use it in at least one Eating Gilmore dish. I loved the combination of the spicy with citrus, so I incorporated those flavors into the salmon puffs with lemon, orange, and jalapeno.
What would be your DAR food of choice?
Happy Cooking from the Hollow!
If you missed what I made last episode, catch up here!
