Freezable February: Fish Biscuits

For whatever reason, I feel like an awesome mom when I watch my family eat seafood. It’s helpful that they all LOVE it, but that’s beside the point. 😉

I’m always on the lookout for a good fish recipe to try when I stumbled on this little gem at The Lazy Day Gourmet.

I’ve got the salmon on hand, but I’m sure I’ll get a little sweat on the brow when I buy the puff pastry. That stuff ain’t cheap! But I’m pretty sure these are gonna go FAST in my house!

The “Everything Tastes Better in a Puff Pastry” Fish Biscuit Recipe

By: The Lazy Day Gourmet

One package Peppridge Farm Puff Pastry Sheets (freezer section)
1 lb salmon fillets
2 Tablespoons Dijon Mustard
2 Tablespoons Fresh Dill
(or Dill in a tube from the produce section)
1 Egg
2 Tablespoons Melted Butter

Let the puff pastry sheets thaw on the counter until they are pliable.

Using a sharp knife, cut the pastry sheets into 4 even squares. You will wind up with 8 squares total from the two pastry sheets.

Using a paintbrush or pastry brush, brush melted butter, dill, and Dijon mustard onto each square. One you have seasoned each square, take 4 squares and overlap them halfway over the remaining 4 pastry squares.  Place equal parts of salmon on the bottom edge of your pastry sheets, and roll up your pastry puffs, pinching them and folding the ends towards the top of the roll.  When you are finished, you will have 4 neat little pastry pockets.

Brush egg onto the pastry pockets.

Freezer Instructions:
Place the pastry pockets onto a plate, and place into freezer for flash freezing.  When the pockets are completely frozen, place them into a freezer bag, and return to the freezer. 

Cooking Instructions:
Remove as many pockets as you would like to cook.
Preheat oven to 425 degrees.
Place pockets onto foil lined cookie sheet.
Bake for 15 minutes or until golden brown.


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