main

Salmon Puff Pastry Bites with Rice Flour

IMAGE

This puff pastry dough is made with rice flour. The dough is chilled in the refrigerator, rolled out, and folded several times to create the flaky texture.

Tips:

  • When folding the pastry dough, use cold butter and chill the folded dough in the refrigerator to prevent the butter from softening and melting.

  • Instead of ikura salmon roe, you can substitute with tobiko or masago, all available at Asian grocery stores. Consider pomegranate seeds as an alternative garnish to raw fish.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

6 pieces

IMAGE

Ingredients

For the dough

⅓ cup (80g) unsalted butter

¼ teaspoon (1.5g) salt

⅓ cup (90ml) chilled water

1 cup (160g) rice flour

1⅓ teaspoons (6g) baking powder

1 egg, beaten for egg wash

For the filling

2oz/60g cream cheese (about ⅓ cup)

1½ teaspoons (8ml) lemon juice

7oz/200g salmon, cooked and loosened into flakes

1 teaspoon (3g) salt

1.4oz/40g ikura salmon roe or pomegranate seeds

Dill or parsley for garnish

Directions

  1. For the dough

    Cut the butter into 1/3 inch (1cm) cubes, and chill them in the refrigerator. Dilute the salt into water, then chill.

  2. In a bowl, combine rice flour, baking powder, and the cold butter. When blended, chill the dough in the refrigerator for 30 minutes.

  3. Mix the chilled salt-water into the dough, then form a ball.

  4. Place the dough in between plastic wrap, and roll into a 1/8 inch (5mm) thick sheet. Fold it into thirds, give it 90-degree turn, and repeat 3 times.

  5. Chill the dough in the refrigerator for 30 minutes. In the meantime, preheat the oven to 400°F (200°C).

  6. Roll out the dough into a 1/8 inch (5mm) thick sheet. Cut the puff pastry to make 12 circles, using a round cutter of 2 inches (5cm) in diameter.

  7. Of the 12 circles, make 6 of them into 1/3 inch (1cm) wide rings, by cutting out the center with a 1 1/2 inch (3.5cm) round cutter.

  8. Brush the 6 circles with egg wash, and place the rings on each circle. Prick the center with a fork.

  9. Transfer the circles an inch apart on the lined baking sheet, and egg wash over the rings.

  10. Bake in the oven for about 15 minutes, or until golden brown. Cool on a wire rack.

  11. For the filling

    In a bowl, combine cream cheese and lemon juice until creamy.

  12. Add salmon flakes to the mixture and season with salt.

  13. Fill the puff pastries with the salmon mixture. Garnish with salmon roe and herbs. Serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.