Salmon Pastries

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  • 4 (4-ounce) slices baby salmon, skin removed, cut into two-ounce cubes
  • Pastry dough
  • Dilled Dijon sauce
  • 1 large egg, lightly beaten for egg wash
  • 4 scallions, long green parts only, sliced in half lengthwise


  1. Prepare the Dilled Dijon Sauce.
  2. Meanwhile, prepare pastry dough.
  3. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Add salmon cubes to Dilled Dijon Sauce, and toss well until sauce is evenly distributed over each piece.
  4. Arrange 1 salmon cube on the diagonal on each of the 8 prepared pastry squares. Working with one square at a time, fold each corner over the salmon neatly, cutting off excess dough as you go along. Turn over wrapped salmon and place seam-side down on the prepared baking sheet.Brush each pastry wrapped salmon neatly with egg wash. Bake uncovered for 30 minutes, until lightly browned.
  5. While salmon is baking, place scallions in a medium bowl and pour boiling water over them to completely cover. Allow them to sit for 2 minutes. Remove from water, and pat dry. Tie each baked salmon pastry box with a softened scallion, and serve.