Friday, January 9, 2015

Salmon-Tuna Twists

When guests over for lunch I am usually not creative and end up serving deli sandwiches or tuna fish.  For some reason I just don't want to be bothered with preparing a meal in the middle of the day.  But when I invited my parents over a few weeks ago I decided to not slack off and actually make something for them (though, admittedly, I did serve them prepared leftovers as a side to this meal).

I recently rediscovered The Kosher Palette, so I looked there to find something simple but delicious to make.  I came across a recipe that intrigued me:  Salmon-Tuna Twists.  It uses canned fish and while my go to sushi order usually includes salmon rolls and tuna rolls, I never thought to combine the fishes in one dish, especially not combining them in canned form, which I use separately ALL. THE. TIME.  After looking over their recipe I decided to experiment with it a little bit.  For starters, they only used 3oz of each fish, but the cans are 6oz and what was I going to do with the half cans left?!  I played with the other ingredients and added an idea or two of my own and am very happy with the results.

The best part is, these can either be large enough to be a main dish, or they can be served as part of a meal (such as brunch or as an appetizer) in smaller form.  When I hosted my in-laws for brunch a week after making this for my own parents I made these again slightly smaller and again it went over very well.

Salmon-Tuna Twists (adapted from The Kosher Palette)

6oz can of tuna in water, drained
6oz can of salmon, drained
1/2 cup light mayonnaise
small onion, diced
2 cloves garlic, minced
juice of 1/2 a lemon
1 tbsp white horseradish, drained
1 tsp paprika
1 package frozen puff pastry, thawed

- Preheat oven to 400 degrees F.
- In medium mixing bowl, combine tuna and salmon.  Chop with fork until large chunks are all broken down.
- Add mayonnaise, onion garlic, lemon juice, horseradish, and paprika.  Stir until well combined.
- On lightly floured surface, roll pastry sheet.  Cut to desired size (for larger twists, cut each sheet into quarters, for smaller twists cut into eighths).
- Spoon salmon-tuna mixture into center of each square.  fold two diagonal corners into center and press together.
- Place twists on a baking sheet lined with parchment paper or aluminum foil.
- Bake for 18-20 minutes (the larger twists will need longer than smaller twists).

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