- Portion size 8 servings
- fresh chives
- dill sprigs
- 1/2 cup sour cream
- 1/2 cup whipping cream
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
- 1/4 teaspoon pepper
- 1 pinch salt
- 6 peppercorns
- 1 sprig thyme
- 1 bay leaf
- 4 oz salmon centre cut
- 3 oz smoked salmon thinly sliced
- 1 cup cold unsalted butter
- 1 2/3 cup all-purpose flour
- 3/4 teaspoons salt
- 1/3 cup cold water
Crème Fraîche: In covered container, whisk together sour cream and whipping cream; refrigerate for 24 hours or until thickened. Add dill, chives, pepper and salt.
On lightly floured surface, roll puff pastry to 15-inch (38 cm) square about 1/8-inch (3 mm) thick. Cut into 12 squares. Place on parchment paper lined baking sheets; prick pastry all over with fork. Bake in 425°F (220°C) oven for about 12 minutes or until golden, rotating pans once. Let cool completely. Slice each square in half horizontally to make 24 squares.
Filling: Meanwhile, in shallow saucepan, bring 4 cups (1 L) water, peppercorns, thyme and bay leaf to boil. Reduce heat to medium. Add salmon; cover and simmer for about 8 minutes or until salmon flakes easily when tested with fork. Transfer to plate; let cool completely. Break into chunks.
Lay 1 of the pastry squares on work surface; dollop with Crème Fraîche. Top with some of the poached salmon and a slice of smoked salmon. Top with another square of pastry; repeat layers. Sprinkle with chives.
Quick Puff Pastry:
Cut butter into 1/2-inch (1 cm) cubes; set aside 3/4 cup (175 mL) in refrigerator. In food processor, blend flour with salt ; sprinkle with remaining butter. Using on/off motion, cut in butter for about 30 seconds or until in small pieces indistinguishable from flour. Sprinkle with reserved chilled butter; pulse twice to break into smaller pieces. Pour cold water evenly over mixture (not through feed tube); pulse 3 or 4 times or just until loose and ragged-looking.
Transfer to lightly floured surface; gather together and knead lightly. Press into rectangle; place on floured pastry cloth or waxed paper. With stockinette-covered rolling pin, roll out to 15-x 12-inch (38 x 30 cm) rectangle.
Starting at 1 long edge, fold over one-third; fold other long edge over top, flush with first fold, to make 15-x 4-inch (38 x 10 cm) rectangle. Starting from 1 of the short ends, roll up jelly roll style, tucking in rolled up edges. Press into square. Wrap in plastic wrap and refrigerate for about 1 hour or until firm. (Make-ahead: Refrigerate for up to 5 days or freeze in freezer bag for up to 2 weeks.).