Thank you for your nice compliments on our pastries and savories served at the 9:00 AM outdoor mass at St. Elizabeth’s. The salmon salad served on puff paste was a big hit and people asked for the recipe. It’s very easy and here it is!
Fresh salmon about a pound and a half (Atlantic Salmon is fine, works well in this recipe)
1 cup mayonnaise (add more or less to your preference)
Lea & Perrins Worcestershire Sauce to taste (3 or 4 good shakes is what I used)
Salt & Pepper to taste
1/2 large white onion, chopped
Fresh dill chopped to taste
Optional: chopped celery, hard boiled egg
Poach salmon until done (til pale pink through out flesh; do not overcook as it gets too dry!) About 6 minutes for thin piece, longer for thicker pieces
Peel skin off, flake salmon and remove any bones, mix with all other ingredients and chill. If you want to make this as a mold, dissolve a package of gelatin in a 1/2 cup warm water, add to mix, put into oiled mold and chill. Julia Child used to do this and cut cucumbers and lay them on like fish scales, with olive slices for the eyes.
Puff Paste: I use Pepperidge Farm Puff Paste sheets. (Look in the frozen pie section of Safeway.) Thye come two to a package; I cut them into 3 inch squares, and bake them at 400F. Then I cool them, cut them in half and serve the salmon on the halves. So I get about 48 servings from one package of Pepperidge Farm Puff Paste. You have to thaw them for 40 minutes – not more, not less, so the dough is the right consistency to handle. Be sure to preheat the oven to 400F so they puff nicely. Watch the timing, they burn easily. 10 – 15 minutes bake time. They freeze very well, so you can do this in advance. The salmon salad does NOT freeze well.
Options: If you don’t want to bother with puff paste, use french bread, crackers or we love Rosemary Focaccia from Nightengale Bakery in Sebastopol. Again, we slice the bread in half to get more servings and to make the bite size easier for our setting. It would also work well on bruschetta! The salmon stands up well to seasoned breads, we have also made sandwiches with it using onion dill bread. Or you can cheat and mix some fresh dill into a Bisquick batter and make drop biscuits. Seriously, it’s good on anything!!!
If you would like to participate in the after mass serving of coffees, pastries and savories, contact Irene Deem at 707-486-9683 or firstname.lastname@example.org so we can coordinate our menu. We serve about 120 people.