DECADENT HICKORY MAPLE SALMON AND BACON BITES

Appetizers|8 Ingredients or less|Seafood

Ingredients

2, 5 ounce packages Cedar Bay Grilling Company Cedar Planked Atlantic Salmon – Hickory Maple

5 slices bacon

3 ounces cream cheese

1 ½ tablespoons maple syrup

1 teaspoon Dijon mustard

1 sheet frozen puff pastry, thawed

1 egg yolk

2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.

Remove the salmon filets (on their cedar planks) from the packaging and place them on the prepared baking sheet. Squeeze any of the juices left in the packages into a small bowl and set aside. Place the bacon strips on the foil around the salmon.

Place the baking sheet in the oven and bake for 8 minutes. Take the salmon filets off the planks with a spatula and place them on a plate along with the bacon strips. Set aside to cool. Note – the salmon and bacon will not be fully cooked but will finish cooking in the final preparation.

Place the cream cheese in the bowl with the juices from the salmon packets and microwave for 40 seconds or until the cream cheese is soft. Add the maple syrup and Dijon to the bowl and whisk everything together until smooth.

Using a rolling pin, roll the puff pastry sheet into a rectangle approximately 12” x 9”. Cut the sheet into 12 equal squares (approx. 3” x 3” each).

Coat a standard size muffin tin with non-stick spray. Place one square of the puff pastry in each hole, stretching slightly as needed to create line the cavities and create ‘cup-like’ shapes.

Place a ‘dollop’ of the cream cheese mixture in the bottom of each cup, dividing the mixture evenly between all 12.

Remove the skin from the salmon and chop into small pieces, set aside. Chop the bacon into small pieces and set aside with the salmon skin.

Crumble the salmon filets into bite size pieces and divide it equally between each of the puff pastry cups on top of the cream cheese mixture. Sprinkle the bacon on top of the salmon followed by the salmon skin.

Beat the egg yolk with 1 teaspoon of water and, using a pastry brush, brush the egg wash all over the edges of the puff pastry dough in each cup.

Bake for 12-14 minutes until the puff pastry is puffy golden brown and the bacon and salmon skin are crisp and bubbly. Garnish with chopped parsley and DEVOUR!

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