Ingredients:

  • 1 (14.75 ounce/418g) can wild Alaskan pink salmon, drained and flaked
  • 2 tablespoons (30 ml) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 cup (240 ml) whole milk
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • 1/4 cup (15g) finely chopped fresh dill
  • 2 tablespoons (30 ml) lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 sheet (14.1 ounces/400g) pre-made puff pastry, thawed according to package directions
  • 1 large egg, beaten (for egg wash)
  • Everything bagel seasoning, for sprinkling (optional)

Instructions:

  1. Melt butter in the saucepan. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk, bring to a simmer, and cook until thickened.
  2. Stir in nutmeg, dill, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
  3. Gently fold in the flaked salmon until well combined. Let cool slightly.
  4. Unfold the puff pastry sheet on a lightly floured surface. Gently roll it out to a 12x12 inch square.
  5. Cut the puff pastry into 3-inch squares (4x4). Place a spoonful of the salmon mixture in the center of each square.
  6. Fold one corner of each square diagonally to the opposite corner to form a triangle. Press the edges firmly to seal.
  7. Brush the tops of the triangles with the beaten egg. Sprinkle with everything bagel seasoning (optional).
  8. Bake in a preheated oven until golden brown and puffed.
  9. Let cool slightly on the baking sheet before serving.