Yes, when lady salmon go out to dinner, of course they carry purses! Most ladies carry purses – in fact, some men do, too, called a man bag!
These salmon purses are really neat little appetizers to wow your guests at the next cocktail or dinner party! They are so simple to make, in fact, you can make them bigger and make meal portion sized ones if you want! That would dazzle your guests!
The ‘purses’ are so simple and the recipe tells you just how to do it. I’ve adapted this from an old Pillsbury Bake Off prize winner (and I’ll tell you the major change I’ve made but not the little ones) if you want to try it the other way!
From start to finish, these will take less than an hour and they will look as if you slaved away for half the day on them. So put this one in your ‘I’ve got to try this next’ file and enjoy!
Salmon Purses with Dill Pesto
- 1/2 c lightly packed chopped fresh dill weed
- 1/2 c light olive oil
- 1/2 c chopped walnuts or pine nuts
- 1/4 c fresh lime juice
- 1 garlic clove
- 1 tbsp. Dijon-style mustard
- 2/3 c shredded or grated Parmesan cheese, divided
- Salt & pepper to taste (optional)
- 3/4 lb. fresh salmon filet, thawed if frozen and patted dry.
- 2 sheets Puff Pastry dough, defrosted per package instructions **
- Dill weed sprigs for garnish, optional
Preheat oven to 400 or temperature required on the puff pastry package. Line a large cookie sheet with parchment paper or foil. Do NOT spray the cookie sheet. If you don’t have the paper or foil, just leave the pan as is.
In a blender or food processor, combine the dill weed, olive oil, nuts, lime juice, garlic, 1/2 cup of the cheese and the salt and pepper if using. Cover and process, stopping to wipe down the sides several times, until smooth (no lumps but it will be grainy from the nuts). Set aside.
If salmon has skin and or bones, remove them and discard. Rinse filet and pat dry with paper towels. Cut salmon into 24 cubes approx. 1” x 1” x 1“.
On a cutting or pastry board, trim puff pastry into 2 12” squares. You will need to use both sheets and measure to get them the same size. Use the remaining pastry either for decorating the purses (optional) or for another purpose. Cut the pastry sheets into 24 rectangles, each 4” x 3”.
Spoon 1 LEVEL teaspoon of dill pesto onto the center of each rectangle and top with 1 salmon cube. Bring each of the 4 corners up to meet at the middle top and pinch them together (giving a little twist if you wish). Leave the sides open so steam can escape. Set the purses on the cookie sheets allowing about 1” between them so they can puff up, Bake 20-25 minutes or per package directions, until golden brown.
To serve, put extra pesto in a resealable plastic bag, snip off just the tip of one corner, and drizzle some pesto on the plate, set the dill sprig on top and serve
** You can also use the refrigerated pie crust instead of the puff pastry. You will need both crusts and some of the squares will have rounded edges. In those cases, your purse will only have 3 points instead of 4.
If you choose to decorate the purses with extra puff pastry, cut out the shape, very lightly wet the back and place it on the side of the purse. You can also make an egg wash with 1 egg beaten with 1 tsp. water to use as ‘glue’ and you can “paint’ your purse to give it a shine!