Salmon Puff Pastry Bites with Rice Flour
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.
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.
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|
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.
In a bowl, combine rice flour, baking powder, and the cold butter. When blended, chill the dough in the refrigerator for 30 minutes.
Mix the chilled salt-water into the dough, then form a ball.
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.
Chill the dough in the refrigerator for 30 minutes. In the meantime, preheat the oven to 400°F (200°C).
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.
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.
Brush the 6 circles with egg wash, and place the rings on each circle. Prick the center with a fork.
Transfer the circles an inch apart on the lined baking sheet, and egg wash over the rings.
Bake in the oven for about 15 minutes, or until golden brown. Cool on a wire rack.
For the filling
In a bowl, combine cream cheese and lemon juice until creamy.
Add salmon flakes to the mixture and season with salt.
Fill the puff pastries with the salmon mixture. Garnish with salmon roe and herbs. Serve.
- 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.