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–+ servings
A variety of salmon boats designed for fishing and adventures on the water.

Salmon Boats

A cozy and impressive dish featuring flaky pastry filled with tender salmon and creamy herbed filling, perfect for fall baking nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine American, Fall
Servings 8 boats
Calories 300 kcal

Ingredients
  

For the filling

  • 1 lb fresh salmon fillet, skin removed
  • 4 oz cream cheese, softened
  • 1/3 cup plain yogurt or sour cream
  • 1 small apple, peeled and finely diced
  • 1 small shallot, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp chopped fresh dill or parsley
  • 1 egg beaten (for egg wash)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated cheddar or Gruyère (optional)

For the pastry

  • 1 sheet puff pastry (thawed if frozen)

Instructions
 

Preheat and prep

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Place the salmon on a baking sheet, drizzle with a little oil, season lightly with salt and pepper, and bake for 10–12 minutes until just cooked through. Let cool slightly, then flake with a fork.

Make the filling

  • In a bowl, combine softened cream cheese, yogurt, Dijon mustard, maple syrup, lemon juice, lemon zest, chopped herbs, minced shallot, and diced apple. Mix until smooth.
  • Fold in the flaked salmon and optional grated cheese gently so the filling stays chunky but cohesive. Taste and adjust seasoning.

Shape the boats

  • Unfold the puff pastry and cut into 8 rectangles (about 4×6 inches each). On each rectangle, score a smaller rectangle inside, about a 1/2-inch from the edge—don’t cut through. Fold up the longer edges slightly to create a shallow well that will hold the filling.
  • Spoon an even amount of salmon filling into each pastry well.

Bake

  • Brush the exposed pastry edges with beaten egg for a golden finish.
  • Bake for 15–18 minutes, until pastry is puffed and golden and the filling is warmed through. Remove from the oven and let cool for 3–5 minutes before serving.

Notes

Keep pastry cold until ready to bake. This helps it puff properly. Don’t overmix the filling; you want visible flakes of salmon for texture. If your salmon is very moist, pat it lightly with paper towels to avoid making the pastry soggy. Use a warm baking sheet to give the bottom of the pastry an extra crisp. For easier portioning, use an ice cream scoop to distribute the filling evenly.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 22gProtein: 15gFat: 18gSaturated Fat: 9gSodium: 400mgFiber: 1gSugar: 2g
Keyword easy baking, fall recipes, handheld bites, Salmon Boats, savory pastries
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