July 30, 2015
By Jennifer McLaughlin
1 tablespoon butter
1 tablespoon olive oil
3 cups yellow onion, chopped
½ cup sour cream or crème fraîche
⅟3 cup soft goat cheese or feta cheese
2 teaspoons honey
3 large eggs
½ teaspoon dried oregano
½ teaspoon red chili flakes (optional)
1 teaspoon coarsely ground black pepper, divided
6 ounces chopped Vital Choice smoked sockeye salmon
1 sheet frozen puff pastry, thawed
¼ cup thinly sliced green onions, divided
Lemon zest from a half of a lemon
Melt butter with olive oil in a large skillet over low heat. Add yellow onion, and cook for 20 minutes for a slow caramelized taste, until dark golden. Let cool slightly.
Whisk together sour cream, cheese, honey, eggs, oregano, chili flakes and ½ teaspoon pepper. Stir in smoked salmon until well mixed.
Unfold the puff pastry on a parchment or nonstick foil-lined baking sheet. Roll evenly to remove wrinkles. Fold edges over ½ inch, and pinch lightly to form a raised crust. Sprinkle with remaining ½ teaspoon pepper. Spread salmon mixture evenly over the pastry, leaving a pastry border of about ½ inch. Top with caramelized onions and half of the green onions. Bake at 400° for 20 minutes or until the pastry is golden. Sprinkle with remaining green onions and lemon zest. Serve warm or at room temperature. Serves 6–8.
Check out our review of Vital Choice smoked sockeye salmon HERE
Original recipe by Jennifer McLaughlin (the official OutdoorsNW foodie).