*French Puff Pastry Triangles with Smoked Salmon, Olives, and Anchovies from Provence - Allumette - 16g Carbs 1g Fiber
Recipe By:
Servings: 10
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) Lower Carbs Meze Seafood
3/4 pound store-bought puff pastry -- rolled thinner and cut into 20 squares
1/4 pound smoked salmon
1/4 pound imported black olives -- drained, pitted, chopped
15 salted anchovy fillets -- rinsed and cut in half
Preheat the oven to 425F.
Lay a square of puff pastry in front of you and in the middle place a small slice of smoked salmon. On top of the salmon, place an olive and half an anchovy fillet (or more if you like). Fold the pastry over to form a triangle and pinch the edges closed, crimping with a fork. Place the pastries on a baking sheet so they don't touch each other and bake until golden brown, about 15 minutes. Serve hot.
Makes 20 pastries, 10 servings as meze or starter
Author Note: This hors d'oeuvre from Provence, called an 'allumette' in French, is usually served passed on a tray, still hot from the oven. Although I normally recommend the opposite, if you leave the anchovies out of these puff pastries, it will not adversely affect the taste. I like the taste, though, and usually make it with more anchovies than I recommend here. You can also make 10 squares and cut them in half after they are baked. If using frozen puff pastry defrost according to package instructions.
Cuisine: "French"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "20 pastries"
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Per Serving (excluding unknown items): 246 Calories; 17g Fat (63.1% calories from fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 576mg Sodium
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat
