Salmon Mini Danishes Recipe

Name: Salmon Mini Danishes
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 16 appertizers
Ingredients: 1 can (213 g)Clover Leaf Sockeye Salmon, drained; 2 oz (60 g)chèvre-style goat cheese; 1/4 cup (50 mL)finely chopped sun-dried tomatoes; 2 tbsp (30 mL)chopped fresh basil; 1/2 tsp (2 mL)finely grated lemon zest; 1/2 tsp (2 mL)pepper; 1/2 pkg (about 250g)puff pastry dough, thawed; 1egg, beaten

Ingredients

1 can (213 g)Clover Leaf Sockeye Salmon, drained
2 oz (60 g)chèvre-style goat cheese
1/4 cup (50 mL)finely chopped sun-dried tomatoes
2 tbsp (30 mL)chopped fresh basil
1/2 tsp (2 mL)finely grated lemon zest
1/2 tsp (2 mL)pepper
1/2 pkg (about 250g)puff pastry dough, thawed
1egg, beaten

PREP TIME 30m	COOK TIME 18m	TOTAL TIME 48m
YIELD 16 appertizers

Instructions

Preheat the oven to 450 F (230 C) .
Remove skin and bones, as desired.
Blend the salmon with the goat cheese, sun-dried tomatoes, basil, lemon zest and pepper until well combined.
Roll the puff pastry into a 12-in (30 cm) square.
Cut into four squares and then cut each smaller square into four again to make sixteen in total.
Brush the edges of each square with some of the beaten egg.
Cut three, 3/4-inch (2 cm) slashes crosswise, down the centre of each square.
Place a spoonful of the filling in the centre of the square so that it sits over the slashes.
Fold opposite sides over the filling, one slightly overlapping the other.
Lightly pinch the ends shut and place, seam-side-down on a parchment paper lined baking sheet.
Brush the danishes with the remaining egg and bake for 15 to 18 minutes or until puffed and golden.
Makes 16 servings