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Salmon Tourtières

Made With:

Bakery

Pepperidge Farm Patty Shells

Perfect for sweet or savoury fillings. Try Chicken à la King, Seafood Newberg, fresh fruit and whipped cream, to name just a few.

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Tip

Tip: Garnish with a few capers and serve with a lemon wedge.

Total Time

60 min.

Serving & Size

1 Tourtières

Yields

These easy and elegant individual tourtières made with Pepperidge Farm® Puff Pastry Shells have a rich salmon filling and buttery grated potato topping. They make an impressive addition to any menu.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
butter 1 cup 125  mL
shallots, diced 1 cup 375  mL
garlic, minced 2 tbsp 30  mL
1. Melt 1/4 cup (60 mL/2 oz) butter in large skillet set over medium heat. Cook shallots and garlic for about 5 minutes or until tender. Let cool completely.
Weight Measure
salmon, chopped, cooked 5 cups 1 1/4  L
Yukon Gold potatoes, boiled, peeled and grated, divided (4 cups/1 L grated) 2 lb kg
eggs, beaten, divided
35% whipping cream 1 cup 75  mL
Dijon mustard 2 tbsp 30  mL
lemon zest 2 tbsp 30  mL
lemon juice 2 tbsp 30  mL
fresh dill, finely chopped 2 tbsp 30  mL
fresh chives, finely chopped 2 tbsp 30  mL
each salt and pepper, divided 2 tsp 10  mL
ground nutmeg 1 tsp mL
ground cloves
2. Stir together salmon, 2 cups (500 mL/16 oz) grated potatoes, 2 eggs, cream, mustard, lemon zest, lemon juice, dill, chives, salt, pepper, nutmeg, cloves, shallots and garlic. Refrigerate for up to 8 hours before serving.

3. Melt remaining 1/4 cup (60 mL/2 oz) butter; toss with remaining 2 cups (500 mL/16 oz) grated potatoes.
Weight Measure
Pepperidge Farm® Puff Pastry Shells 24 24 
4. Preheat oven to 425°F (220°C). Brush Pepperidge Farm® Puff Pastry Shells with remaining eggs. Bake for 15 to 20 minutes or until puffed and golden. Let cool completely.

5. Reduce oven to 400°F (200°C). Spoon 1/3 cup (75 mL/2.4 oz) salmon filling into shells. Top with heaping tablespoonful (15 mL/1 oz) potato mixture. Bake on parchment paper–lined baking sheet, spacing at least 2 inches (5 cm) apart for 15 to 20 minutes or until potatoes start to brown. Hold for service.
Weight Measure
fresh parsley,finely chopped 2 tbsp 30  mL
Garnish each tourtière with 1/4 tsp (1 mL) finely chopped fresh parsley
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