Fish Feuilleté

I was looking for “make ahead” fish options that freeze nicely and are presentable for the holiday.

Fish pastry is one of my favorites to serve as entree for shabbat since its light, pretty, and very flavourful.

I like to change them up often, using what i have on hand. But this time, that mix was the bomb!

Save it for your shavuot menus!!

• 1 puff pastry roll

• 1 large salmon slice, uncooked

• 3 eggs

• 1 tuna can, drained

• 1 cup sliced olives

• 3 green onions, minced

• 1/2 cup cilantro, chopped

• 1/4 cup mayo

• 1 lemon, juiced

• 2 tsp garlic powder

• Salt and pepper, to taste

• Egg, for eggwash

• Sesame seeds or challah topping

DIRECTIONS:

1. Start by preheating your oven to 350 F. Line a full size baking sheet with parchment and set aside.

2. In 2 separate saucepans, boil both the salmon slice until just cooked and the eggs. Crumble your salmon and dice your eggs.

3. In a mixing bowl, combine salmon, eggs, tuna, olives, green onions, cilantro, mayo, lemon, garlic powder, salt and pepper. Mix well and adjust to taste.

4. Roll out puff pastry dough to create 2 large rectangles. This will make 2 rolls. Place half of the filling in the middle of each rectangle and form a long flat log. Each side will be then cut in strips to cover the filling. I like using this method because it lets the pastry breathe and escape some of the air trapped inside for a more even bake.

5. Alternate each strip on the filling to cover it then transfer to the baking sheet. Egg wash the top and sprinkle sesame or challa spice.

6. Bake for about 1 hour or until golden brown.

For full video, click here.

Enjoy,

Guila