Norwegian Salmon and Feta Puff Pastry
These puff pasty bites are perfect for party appetizers or a snack for the whole family! Recipe by Lindsay Lehrer, follow more of her recipes on Instagram @momsdinnerbell.
Cooking time40-50 min
Difficulty levelEasy
Ingredients
Preparation
- Preheat an oven to 400°F.
- Dice the red pepper, white onion, celery stalks, and pre-cooked Cajun-style andouille sausages. Cut the feta into mini blocks, about 1 oz each.
- Season the salmon on both sides with Creole seasoning.
- Beat the egg with a teaspoon of water to create an egg wash. Set all aside.
- In a large skillet, melt half of the butter over medium heat. Add the diced onions and cook until caramelized, about 5 minutes. Stir in the red pepper, celery, diced sausage, and Creole seasoning. Cook until vegetables are softened and sausages are warmed through, about 5–7 minutes. Remove the mixture from the pan and set aside.
- In the same pan, melt the remaining butter over medium heat. Add the salmon and brown on each side, about 3 minutes per side. Remove from heat and set aside.
- Roll out the puff pastry and cut it into equal squares. Make sure the puff pastry is thawed.
- Place a mini block of feta cheese in the center of each puff pastry square. Top each feta block with a spoonful of the sausage mixture, then place a small piece of the cooked salmon on top. Fold over to form a sealed pastry.
- Brush the top of each pastry with egg wash and sprinkle with sea salt. Place the pastries on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15–20 minutes, or until the pastries are golden brown and puffed.