Frozen puff pastry allows you to make dishes quickly that feel fancy and time-consuming. That’s because making the puff pastry itself is time-consuming. I’m sure professional pastry chefs would tell me it’s not as bad as all that, but I’m pretty grateful for frozen puff pastry sheets.

I don’t use them for dessert, however. Almost all my puff pastry work has been with savory dishes. People are either salt or sugar oriented, and I’ve always been more inclined to reach for the salty cheese instead of the cookie on the counter.

One lazy morning, I remembered we had some salmon and salad goat cheese crumbles in the refrigerator and decided to make this quick pastry for the two of us. I love salmon, especially sliced very thin, and complemented with sharp goat cheese. Somewhere in some mythological pantheon, I’m pretty sure there’s a salmon god who gets it on with a goat. Or there would have been had the Greeks and the Northwest Native Americans ever met.

This was our breakfast but would make a great lunch or light dinner with a green salad or a soup.

Meta note – I know that’s not the best photograph ever, but this was a very difficult dish to photograph. I must have taken twenty and the one you see was the best of the lot. It looks a lot better in person.

Salmon and Goat Puff

Ingredients :

  • 1 sheet frozen puff pastry, defrosted 40 minutes
  • 4 oz. thinly cut salmon
  • 2 oz. goat cheese crumbles
  • 1 teaspoon dried tarragon

Instruction :

  1. Preheat the oven to 425
  2. Put a sheet of parchment paper on a baking sheet
  3. Unfold the puff pastry sheet and cut it in half perpendicular to the fold lines.
  4. Lay half the salmon minus a tiny bit on each half of the puff, leaving a half-inch or so border around the outside of the pastry. Sprinkle half the goat cheese minus a tiny bit on top of that, and top each with 1/2 teaspoon of dried tarragon.
  5. Fold the puff over and pinch the edges together. For best effect, pinch them under the puff. It’s important you make a seal.
  6. Place the scrap salmon, goat cheese, and a sprinkle of tarragon in the middle of the tops of the puff. This identifies what’s inside each puff and makes it look a little more professional.
  7. Place the puffs on the prepared baking sheet and bake in the oven for 12 minutes. Check to see if the tops are golden brown. If not, let them bake for a few more minutes until they are.
  8. Cut in half diagonally and serve.