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    You are in: Home / Recipes / Rainbow Smoked Salmon Salad in Puff Pastry Recipe
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    Rainbow Smoked Salmon Salad in Puff Pastry

    Rainbow Smoked Salmon Salad in Puff Pastry. Photo by French Tart

    1/2 Photos of Rainbow Smoked Salmon Salad in Puff Pastry

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    twissis's Note:

    Puff pastry shells spread with a tangy cream cheese dressing and topped with smoked salmon and rows of rainbow-colored veggies. They assemble easily, are colorful and are ideal as a salad course (or light luncheon entree). ... Pls see EDITED TO ADD AFTER RSC CONCLUDED note for an alternate salad option.

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    Ingredients:

    Yield:

    Filled ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      On a lightly floured surface, roll out cold pastry sheet. Cut 4 5x5 in squares. Using a dull kitchen knife, gently score cut squares 1/2 in inside all cut edges to create a 4x4 in inside square.
    3. 3
      Dock the 4 in inside square of the pastry to prevent excessive puffing (This is done by piercing the dough at 1/2" intervals w/the tines of a fork).
    4. 4
      Line the 4-in inside square w/foil or parchment paper & place dried beans or rice on it to stop the pastry base from rising excessively in the oven.
    5. 5
      Gently transfer squares to baking sheet & bake 15-18 min or till golden brown. Remove from oven & set aside to cool.
    6. 6
      While pastry is baking, cook carrot coins to desired doneness, prepare other ingredients & set aside.
    7. 7
      Combine cream cheese, Dijon mustard, lemon juice & dried dill. Mix well & set aside.
    8. 8
      To Assemble Salads: Gently remove any excess puffed pastry from the 4x4 in inside square so that surface is relatively flat. Spread each scored 4-in pastry area w/approx 1 1/2 tbsp of the cream cheese dressing.
    9. 9
      Then assemble salads all at 1 time in rows using the following order & begin at the top as you face the pastry shells:.
    10. 10
      Row 1: Layer 4-inch row of sliced grape tomatoes -- Row 2: Place 2 cut-to-size asparagus spears -- Row 3: Layer 4-inch row of shaved smoked salmon slices -- Row 4: Layer 4-inch row of sliced egg halves -- Row 5: Layer 4-inch row of carrot coins.
    11. 11
      Scatter thinly sliced white onion rings (or segments) over the top of all salads.
    12. 12
      Garnish w/capers &/or dried parsley flakes as desired. Serve immediately or refrigerate till ready to serve.
    13. 13
      NOTE: Edited to add after RSC concluded -- If you prefer to eliminate the use of puff pastry, these salads assemble easily on a salad plate of mixed greens -- not near as elegant, but just as pretty!

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    Ratings & Reviews:

    • on April 01, 2007

      55

      Another hidden treasure from RSC#9....if only I had the chance to make more during the contest!! This was a 10 star recipe - what a BRILLIANT idea......a superb selection of ingredients and an unusual and exciting recipe! I had NO green asparagus - which would have made it look even more stunning than it did; and no cherry tomatoes - instead, I used white asparagus and "grappe" tomatoes - and nothing else was changed at all, oh I did use grated carrot instead of rounds. The concept was simple - the result was delicious. This recipe will be a regular guest at out table now and thanks so much for posting this - the colours were fantastic, the flavour sublime! FT:-)

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    Nutritional Facts for Rainbow Smoked Salmon Salad in Puff Pastry

    Serving Size: 1 (1245 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 613.1
     
    Calories from Fat 387
    63%
    Total Fat 43.1 g
    66%
    Saturated Fat 16.5 g
    82%
    Cholesterol 162.9 mg
    54%
    Sodium 794.8 mg
    33%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.6 g
    10%
    Protein 20.9 g
    41%

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