Spooky Salmon “Mummies” with Tapenade
SERVINGS: 4 servings
PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
COURSE: Main
If you’re hosting a Halloween party, these “mummies” strike the perfect balance of being delightfully on-theme, while also elegant and gourmet. Rich organic salmon fillets are spread with our briny olive-and-artichoke tapenade; then, wrapped in ribbons of puff pastry and baked until irresistibly golden-brown. Tiny caper eyes make the perfect finishing touch. If you’d like, serve with our signature dill sauce for dipping.
Ingredients
- 1 package of puff pastry; full square sheet, defrosted and cut into 4 pieces.
- Salt and pepper, to taste
- 4 (6-8 oz. each) skin-off organic salmon fillets
- 4 Tbsp. Citarella olive and artichoke tapenade
- 2 egg yolks
- 8 capers
- Citarella Dill Sauce, for serving (optional)
Instructions
- Preheat a convection oven to 400 degrees. Lay the puff pastry on a cutting board. Cut the 4 pieces into ¼-inch strips, lengthwise.
- Season the salmon and spread 1 Tbsp. of the olive and artichoke tapenade on the backside of each salmon fillet.
- Wrap the puff strips around the fillets, leaving a small space for each mummy “face.” Ideally, all the puff ends are in the back of each fillet.
- Line a sheet pan with parchment paper. Place the salmon “mummies” on the parchment. Brush the entire surface with the egg yolk. Place 2 caper “eyes” on each fillet and bake in a convection oven 10-12 minutes, or until golden-brown.
- Optional — serve with Citarella Dill Sauce.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
