Combine salmon, cream cheese, Goat cheese, dill and tarragon and remaining ingredients in food processor mixer; on medium speed for 1 minute. Season with salt and pepper to taste.
Place thawed puff pastry sheets on a lightly floured surface and roll out to 1/2 the thickness. On one sheet of pastry, place about 8 dollops (2 tablespoons each dollop) of smoked salmon mixture. Brush egg wash around each dollop, then lay another pastry sheet on top, making 8 pockets. Cut into 8 squares, then repeat entire process using remaining 4 pastry sheets.
Transfer squares to a greased baking sheet and brush tops with egg wash;poke for air pockets, Garnish with pastry design, bake in preheated oven for 16 minutes. Serve with Spicy Remoulade
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 19 (63%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 20.9mg||6 %|
|Sodium 43.4mg||1 %|
|Potassium 32.3mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 30
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