New England Puff Bowls
Picture a little bit of summer in a winter setting. That is what comes to mind here in this "warm your heart and soul" dish. Creamy and crunchy, I love this recipe, and I don't need anything else to go along with it. Crab can be substituted for the salmon if desired.
For 4 people
- 2 puff pastry bowls, directions below
- 1/2 cup(s) apple jelly
- 1/2 cup(s) heavy cream
- salt and pepper to taste
- 1 cup(s) fully cooked salmon chunks or 1 can (7-1/2 oz.) salmon, drained, bones and skin removed
- 1 tablespoon(s) chopped chives or green onions
New England Puff Bowls Directions
- Thaw 1 sheet of puff pastry dough. (You can refreeze remainder of unused puff pastry dough if wrapped tightly). Preheat oven to 400-degrees F. Cut four 5-inch circles with a rim of a glass, tumbler or cookie cutter.
- With another circular cutter that is 1-inch smaller, cut 2 of the circles again to make 2 rings.
- Dipping your fingers in water or using a pastry brush, rub some water around the edge of two of the uncut circles. Lay the 2 dough rings on top of the water rubbed circles.
- Spray a baking sheet with nonstick cooking spray and lightly flour, shaking off excess. Place the 2 prepared puff pastry bowls on the cookie sheet and bake 15 minutes, or until well browned and risen. Remove from oven and let cool.
- Meanwhile, heat the jelly in a saucepan over medium heat, whisking, until completely melted. Add cream, whisking the jelly into cream thoroughly. Reduce heat to low and cook 5 minutes, or until slightly more thickened and creamy.
- Stir in salmon and heat through, salt and pepper to taste. Spoon into pastry shells, top with chopped chives or green onions and serve immediately. Yield: 2 servings.