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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Salmon Lollipops, Two Ways*

Easy, Easy, Easy! These are great appetizers for a formal gathering as well as a fun one. Winter or summer, rain or shine. Do I make myself clear?

Ingredients

For 4 people

Recipe

  • 1 sheet frozen puff pastry sheet, thawed
  • 12 ounce(s) smoked salmon, cut into 1 x 1-inch chunks
  • 1/4 cup(s) sliced green onion
  • 1/4 cup(s) Parmesan cheese
  • salt and pepper to taste

Salmon Lollipops, Two Ways* Directions

  1. Cut 3 x 3-inch sized squares of puff pastry. Season salmon with salt and pepper, a pinch of sliced green onion and a pinch of Parmesan cheese.
  2. Add a chunk of salmon in the middle of each square and bring up the 4 corners of the squares to form a lollipop, pinching it around the salmon tightly. Place on a lightly sprayed baking sheet with gathered sides facing up. Bake 15 minutes or until well browned.
  3. Remove from oven and cool slightly to handle. Take wooden or metal skewers and push the pointed end into the end that was facing up, pushing in only enough to hold.
    Place the lollipops in a decorative container like a tall parfait glass.
  4. If you would like to have a special touch, pour 2-3 inches of sea or large, crystallized salt in the bottom of container.
  5. *For the second method of making these very simple lollipops, simply cut 2 4-5-inch thin strips of puff pastry and lay them cross-wise, on top of one another. Lay your chunk of salmon at the intersection and bring up the ends to the skewer and pinch. Bake as directed above.
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