Serves 6
Directions
- 1Heat the oven to 400°F and lightly grease a six-cup muffin pan.
- 2Blanch the broccoli in boiling water for 2–3 minutes. Drain thoroughly, let it cool and pat it completely dry.
- 3Cut the salmon into cubes. Cook in a skillet for 2–3 minutes per side, until opaque and easy to flake. Remove any bones and break it into bite-size pieces.
- 4Mix the cream cheese, egg, cream, dill, lemon zest, lemon juice, salt and pepper.
- 5Gently fold in the broccoli and cooked salmon without crushing them.
- 6Cut six large circles from the cold puff pastry. Press one circle into each muffin cup and dock the bases lightly with a fork.
- 7Divide the filling evenly among the six baskets. Sprinkle each one with Parmesan.
- 8Bake for 18–22 minutes, until the pastry is deeply golden and the filling is set.
- 9Rest for 3–5 minutes before carefully lifting the baskets from the pan.
Ingredients
- 1 sheet puff pastry
- 10 1/2 oz broccoli florets
- 8.8 oz skinless salmon
- 6 1/2 oz cream cheese
- 1 large egg
- 2 tbsp heavy cream or milk (optional)
- 1 tsp fresh dill or chives, chopped (optional)
- 1/2 lemon lemon zest
- 1 tsp lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp parmesan, finely grated
Equipment
muffin panskilletfork
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