Friday, 21 December 2012
Smoked salmon, saffron, and orange pirogues
Look who's back :) I've had such a crazy busy autumn with quite an intense mix of work, studying, moving, and although I have been cooking, there just haven't been enough time and energy to also blog about it.
Anyhow, I made these little pirogues or pasties recently. Saffron and oranges are two common flavourings for a lot of typically Swedish Christmas treats. Here I incorporated saffron and oranges with smoked salmon in puff pastry pirogues. The results is a salty tasty treat with a hint of sweet citrusy zest, perfect as a starter or served with drinks. The pirogues can be made the day before, and served cold or hot.
I was lazy and bought puff pastry. If you too feel like not making your own, buy a high-quality all butter puff pastry.
Smoked salmon, saffron and orange piroges (30 mini pirogues)
1-2 packages of puff pastry
300 g smoked salmon
200 g cream cheese
0.5 g saffron
1 dl chives, finely chopped
1 dl dill, finely chopped
pinch of chili flakes
1 egg, beaten
Heat the oven to 200C
Prepare the saffron; I find it easiest to grind the saffron threads with a pinch of salt using a pestle and mortar to a powder. I then add a little water, this makes it easier to transfer the saffron and infuse it into the other ingredients
Mix salmon, cream cheese, saffron, chives, dill, chili flakes, zest from one orange, and juice from half an orange in food processor to a coarse mix. Season with black pepper.
Roll out the puff pastry, and cut it into squares roughly 4 x 4 cm
Add 1-2 tsp of the filling to each square, fold over the pastry to a triangular shape and join the edges. Crimp the edges using a fork to form a seal
Transfer the pirgoues to a lightly oiled baking tray and brush the top with egg wash
Bake for 10-20 min until golden brown
Transfer to a cooking grid to cool, or serve directly