Salmon Mousse Pastry Puffs With Zesty Mango Drizzle

1. 1

   Preheat oven to 450 degrees F.

2. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.