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Smoked Salmon Pillows with Old Bay Aioli

30 minutesServes 6-83 reviews
Smoked Salmon Pillows with Old Bay Aioli

Ingredients

Old Bay Aioli:

  • 1 tsp Dijon mustard
  • 1 tbsp Old Bay seasoning
  • 1 tsp lemon juice, freshly squeezed
  • ¾ c mayonnaise

Smoked Salmon Pillows:

  • 4 oz smoked salmon, diced
  • 4 oz cream cheese, at room temperature
  • 5 oz goat cheese, at room temperature
  • 1 ½ tbsp capers, drained
  • 1 tbsp dried dill
  • 1 tsp dried tarragon
  • Kosher salt and pepper, to taste
  • 1 pkg puff pastry sheets, thawed
  • 1 large egg, beaten for egg wash

Directions

In a small bowl, add mustard, Old Bay, lemon juice and mayonnaise and whisk to combine. Chill until ready to serve.

Preheat oven to 425°F. Combine salmon, cream cheese, goat cheese, capers, dill and tarragon with an electric mixer; on medium speed for 1 minute. Season with salt and pepper to taste.

Place thawed puff pastry sheets on a lightly floured surface and roll out to 1/2 the thickness. On one sheet of pastry, place about 8 dollops (2 tbsp each dollop) of smoked salmon mixture. Brush egg wash around each dollop, then lay another pastry sheet on top, making 8 pockets. Cut into 8 squares, then repeat entire process using remaining 4 pastry sheets.

Transfer squares to a greased baking sheet and brush tops with egg wash; bake in preheated oven for 16 minutes. Serve warm with Old Bay Aioli.

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