Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 2 servings.
Originally published as Salmon Puffs in Quick Cooking July/August 1998, p38

  • 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
  1. 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. Yield: 2 servings.
Originally published as Salmon Puffs in Quick Cooking July/August 1998, p38

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