Hey there and very happy Saturday.
We’ve been loving trying them all out here and that’s part of what makes me particularly happy this week.
Years and years ago if I wasn’t going to something big and loud on New Year’s I felt like I was somehow missing out.
I guess that’s the way you feel when your super young and don’t quite appreciate what you’ve got.
For the last quite a few years (I won’t mention how many as it makes all of us involved feel much older than we’re willing to admit) I’ve been lucky enough to be invited to my best friend’s house.
How I adore this girl. She’s godmother to my kiddo, I’m godmother to hers and I feel like I’ve been lucky enough to be given another fabulous sister in her.
So for New Year’s eve we trek to hers and just enjoy being all together.
I remember four years ago we all waited with bated breath hoping I would go into labour (yep, the 31st was my due date) and although I’ve never been so uncomfortable (until I was in labour for 48 hours-10 days later) I still had a wonderful time.
Each of us do up a few appetizers and we have fondue (luckily we’re all electric fondue pots now so we won’t light the table on fire like one memorable year) and we drink bubbly drinks.
I love these little bundles and like the majority of my favourite apps they can be made ahead and frozen. I like to doddle while I cook and I REALLY don’t like to have a lot of stuff to clean after a party so advance prep is the best thing ever.
I took my inspiration from a great Russian dish-Colibiac. I learned how to make it (a WAY fussier version than the one that I’ll show) while I was in chef’s school and fell in love.
Cooked salmon, dill (dried or fresh), chopped boiled egg and wild rice. What better mix could you come up with?
How about adding in puff pastry?
Yep, that makes everything a bit better. And by a bit, I mean a lot.
What’s the best way to make these? Make salmon for dinner the night before you plan on putting these together and just do up an extra piece at the same time.
You can fiddle around with lots of different shapes and folds but really? Mush them into a little package and you’re done. You know-call them beggar’s purses and anyone that didn’t grow-up in the ’80-90’s will think you are totally original.
And to serve them with (after they are baked until the puffed and browned on the bottom)? A bit of mayonaise flavoured with dijon and tarragon or if you’re in a rush? Tartar sauce. Just hide the jar in the recycling and only we’ll know.
- Salmon mix:
- 1 cup cooked wild rice
- 1 tsp dried dill
- pinch each salt and pepper
- 2 boiled eggs (chopped)
- 1 cup flaked cooked salmon
- zest ½ lemon
- 1 package puff pastry (the prepared stuff is great)
- Mix salmon ingredients together. Roll puff pastry out to ¼ inch thick and slice into 16 pieces for each chunk (they usually come in a package of two-roll out both for 32 pieces). Add 1½ T of filling to each, gather the edges up and pinch together. Place on a parchment or silicone lined cookie sheet and bake at 375 for 15-20 minutes or until puffed and browned. Great served hot or cold.