My first reinvention: Bagels with Smoked Salmon and Cream Cheese = Salmon Puffs
For Christmas you had your basic Bagels and Lox, without the Lox since the texture makes me gag. For New years I took the leftover smoked salmon, cream cheese, added in some rosemary herb seasoning and puff pastry, and got- oh so yummy!!!
Salmon Puffs
1 8 oz pkg cream cheese
1/2 pound smoked salmon
2 Tablespoons rosemary seasoning
1 pkg puff pastry dough.
One egg white
Mix the cream cheese, salmon, and seasoning together in a bowl.
Using a little flour so the dough doesn't stick, roll out the pastry dough so it's a little thinner and larger. Cut the dough into 1 to 2 inch squares, depending on how large you want the puffs. Put a dollop of the salmon mixture onto each square and fold over the edge making a triangle, rectangle, or smaller square. (whatever floats your boat.) Place on a cookie sheet and brush some egg white on each one to make them pretty and shiny after baking. Bake in a 400 degree oven for 18 minutes and vuah-lah. Salmon puffs.
Bon' Appetite!
