Chef John Folse's Duo of Salmon Cream in Puff Pastry Shells

Prep Time: 30 Minutes
Yields: 6 Servings

A recent trip to the Northwest inspired this recipe. The light flavor of the fresh salmon is enhanced by the delicate smokiness of the smoked salmon infused cream. Nestled in puff pastry this creation becomes a sinful appetizer or a delicate entrée.

1 (8-ounce) fresh salmon fillet, diced
1 ( 8-ounce) package smoked salmon, diced
1 package Pepperidge Farm puff pastry shells
¼ cup butter
¼ cup shallots, minced
¼ cup celery, minced
¼ cup red bell pepper, minced
¼ cup yellow bell pepper, minced
2 tbsps minced garlic
1 tbsp capers
¼ cup flour
1 cup heavy whipping cream
1 cup milk
½ cup green onions, thinly sliced
pinch of fresh basil
pinch of fresh thyme

Bake pastry shells according to package instructions. In a medium sauté pan, melt butter. Add shallots, celery, bell peppers, and garlic. Sauté 2-3 minutes until translucent. Whisk in flour. Add capers, smoked salmon, cream and milk. Cook until thickened. Add green onion and fresh salmon. Cook 2-3 minutes. Add basil and thyme. Spoon mixture into cooked pastry shells. Serve warm.