Anything with puff pastry and smoked salmon has to be called gourmet!!

Ingredients:

• 1 medium onion, minced
  
• 3 Tbs butter
  
• 1 ¾ lbs cream cheese
  
• 1/3 c half and half
  
• ½ c Gruyère cheese, shredded
  
• 1/2 tsp pepper
  
• 4 eggs
  
• ½ lb smoked salmon, finely chopped
  
• 1 pkg puff pastry (2 sheets)

Directions:

1. Saute onions in butter until tender, not browned
2. Combine cream cheese and half and half. Cream until smooth.
3. Add onion, cheese, pepper. Mix well.
4. Add eggs, one at a time beating slowly just until incorporated.
5. Stir in salmon.
6. Cut each sheet of puff pastry in half lengthwise
7. Fold all edges up 3/8 inch to make a rim. Pinch to seal.
8. Divide mixture between the four crusts and bake at 350° for 30 minutes or
9. until center is set.
10. Chill 2 hours.
11. Cut each pastry in half lengthwise and then into 1 inch strips.

Serve on tray.

Serves: 64 pieces

Source: Bless the Cook, St Thomas Episcopal Church, Sun Valley, Idaho

Comments: The original recipe had a walnut crust, but had no quantities for walnuts, cheese or butter! It then baked the cheesecake in a spring form pan.  The puff pastry is my substitute.

This is one of those recipes that will cinch your reputation as a GREAT cook!  (Don’t tell anyone how easy it is!)

Salmon Ingredients:

• 1 4 – 5 lb whole boneless, skinless salmon fillet
• 3 oranges
• Orange Herb Butter
• OJ Honey Mustard Sauce
• crackers

Salmon Directions:

1. Slice oranges ½ inch thick.
2. Preheat barbecue grill for high heat. Or use a hot charcoal grill.
3. Brush inside side of the salmon with the Orange Herb Butter.
4. Place salmon on grill, basted side down.
5. After about 5 minutes, generously baste the top (outside).
6. Place the orange slices on the grill.
7. Turn the salmon over, placing it on the orange slices, basted side down.
8. Cook for about 5 more minutes.
9. Remove from grill and transfer to baking sheet. (Salmon will be under cooked.)
10. Brush on more basting sauce.
11. At this point the salmon may be refrigerated or frozen.

To serve:

Heat 10 minutes in 400° oven. Broil to brown if necessary. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

Take to the party on serving platter with basket of crackers and bowl of sauce.  Bring small knife and fork for salmon and spoon for sauce.

Orange Herb Butter

Orange Herb Butter Ingredients:

• ½ c unsalted butter (1 stick)
• ½ tsp grated orange zest
• 2 tsp fresh orange juice
• 1/4 tap cayenne pepper
• 1 clove garlic, minced
• 1/2 tsp coarse salt.

Orange Herb Butter Directions:

Mash together butter, grated orange zest, fresh orange juice, cayenne pepper, garlic, and salt.

OJ Honey Mustard Sauce

OJ Honey Mustard Sauce Ingredients:

• 1/3 c orange juice
• 1 c mayonnaise
• 1/4 c Dijon mustard
• 2 Tab honey
• 1 Tab white vinegar
• 1/8 tsp paprika

OJ Honey Mustard Sauce Directions:

1. Mix well.
2. Refrigerate.

Source: Martha Stewart Everyday Food – June 2012, Florida Citrus