Salmon Mousse Pastry Puffs With Zesty Mango Drizzle Recipe

Name: Salmon Mousse Pastry Puffs With Zesty Mango Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces frozen pink wild salmon fillet; 1/3 cup plus 2 tablespoons extra virgin olive oil, divided; 10 ounces package frozen puff pastry shells; 8 ounces mascarpone cheese; 1 teaspoon dill weed; 1/2 teaspoon freshly ground black pepper, divided; 3/4 teaspoon garlic salt, divided; 1 large mango, peeled, pitted and diced; 1/4 cup fresh lemon juice; 1/4 cup fresh orange juice; 2 tablespoons agave syrup; 1/2 teaspoon cumin; 1 small jalapeno pepper, seeded and finely chopped; 2 tablespoons finely chopped cilantro, divided; 1/2 cup spinach leaves

Servings: persons

8 ounces frozen pink wild salmon fillet
1/3 cup plus 2 tablespoons extra virgin olive oil, divided
10 ounces package frozen puff pastry shells
8 ounces mascarpone cheese
1 teaspoon dill weed
1/2 teaspoon freshly ground black pepper, divided
3/4 teaspoon garlic salt, divided
1 large mango, peeled, pitted and diced
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2 tablespoons agave syrup
1/2 teaspoon cumin
1 small jalapeno pepper, seeded and finely chopped
2 tablespoons finely chopped cilantro, divided
1/2 cup spinach leaves

1
Preheat oven to 450 degrees F.
2
Place frozen salmon on a foil-lined baking sheet. Brush both sides with 2 tablespoons extra virgin olive oil. Bake salmon until it flakes, about 12 to 15 minutes. Allow to cool.
3
Lower the oven temperature to 425 degrees F. Place the 6 frozen puff pastry shells on an ungreased baking sheet. Bake for 18 to 20 minutes until golden brown and puffed.
4
Meanwhile, flake the salmon. Combine it with the mascarpone cheese, dill weed, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic salt in food processor. Pulse until smooth. Transfer to a medium bowl and chill until ready to serve.
5
Prepare the Zesty Mango Drizzle by combining diced mango, lemon juice, orange juice, agave syrup, cumin and remaining 1/2 teaspoon garlic salt in a blender container. Puree on medium speed until smooth. Transfer to a jar or 2 cup glass measure. Add the 1/3 cup extra virgin olive oil to the mixture very slowly while stirring continuously with a whisk. Stir in jalapeno pepper, 1 tablespoon cilantro and 1/4 teaspoon black pepper.
6
Cut across each puff pastry shell. Place 2 shells onto each of 3 serving plates. Place spinach onto pastry shell bottoms. Spoon Salmon Mousse onto spinach. Cover with pastry shell tops. Spoon the Zesty Mango Drizzle over top. Sprinkle with remaining cilantro.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces frozen pink wild salmon fillet, 1/3 cup plus 2 tablespoons extra virgin olive oil, divided, 10 ounces package frozen puff pastry shells, 8 ounces mascarpone cheese, and more.

Yes, Salmon Mousse Pastry Puffs With Zesty Mango Drizzle falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon Mousse Pastry Puffs With Zesty Mango Drizzle

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