Salmon Pastries with Dill Pesto
Mary
ingredients
- 1/2 cup lightly packed chopped fresh dill weed
- 1/3 cup Light Olive Oil
- 1/4 cup chopped walnuts
- 1/4 cup fresh lime juice
- 1 clove garlic
- 1 Tbsp Dijon mustard
- 2/3 cup shredded Parmesan cheese
- salt & pepper
- 3/4 lb salmon fillet, thawed and patted dry
- 1 box refrigerated pie crusts, softened as directed on box
- Dill wee sprigs
directions
- 1
1. Heat oven to 400° F. In food processor bowl or blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth.
- 2
2. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.
- 3
3. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4 X 3-inch) rectangles. Repeat with remaining crust.
- 4
4. Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam.
- 5
5. Bake 20 to 25 minutes or until golden brown.
- 6
6. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.
Source: Micki Olmstead-Hagen
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