Preheat Oven to 400 degrees.
Open up sheet of puff pastry and cut along folds to make 3 long rectangles. Cut each long rectangle in half to make 6 smaller rectangles. Bake on ungreased baking sheet for 15 minutes until golden. Cool on a rack. Mix together in a small bowl marmalade, Tabasco and Cajun seasoning. Set aside. Heat Butter in small saucepan over LOW heat until melted. Wisk in flour and continue to cook over LOW heat for 2 -3 minutes. Add milk slowly and continue to cook over Low heat until thickened like gravy. Stir in flaked Kippered White King Salmon and remove from heat. Split the rectangles of pastry in half; divide the salmon mixture between the six bottom pieces, top with the 6 top half's of pastry. Drizzle Marmalade over the top of each Napoleon and serve with a little extra on the side. Serve over some baby greens with sliced cherry tomatoes for an elegant dinner.
This could be served as an appetizer if the pastry were cut into 12 rectangles, keep warm in a chafing dish.
Makes 6 Napoleons
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