Salmon Puffs

Name: Salmon Puffs
Prep time: 30 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 2 frozen puff pastry shells or 2 slices toast; 1/2 cup apricot preserves; 1 tablespoon prepared horseradish; 2 teaspoons cider vinegar; 1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed

In Mount Pleasant, South Carolina, Carolyn Moseley uses convenient pastry shells to serve this elegant entree. "You would never guess that this is a second-day dish," she says.

Ingredients

2 frozen puff pastry shells or 2 slices toast
1/2 cup apricot preserves
1 tablespoon prepared horseradish
2 teaspoons cider vinegar
1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed

Directions

Bake pastry shells according to package directions. Meanwhile, combine the preserves, horseradish and vinegar in a saucepan. Cook over medium heat for 5 minutes or until heated through. Stir in salmon and heat through. Spoon into pastry shells or over toast; serve immediately.

Originally published as Salmon Puffs in Quick Cooking July/August 1998