Over Christmas and New Years I decided to take yummy items served on one holiday, and reinvent them for the next. This way you could limit your cost and trips to the grocery stores. And who doesn't like that. Well... I actually love trips to the grocery stores, especially during the Holidays... but that is another post in itself..
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!!!
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.