This salmon appetizer is a twist on pigs in a blanket, featuring full-flavored strips of wild sockeye or coho salmon wrapped in store-bought puff pastry. For dipping, you’ll stir together an easy maple-mustard sauce — a sweet and zesty condiment that pairs nicely with salmon in a blanket. It’s a fun dish to serve at a small gathering.
The appetizer is easy to make, but it requires a little forethought since puff pastry needs to be thawed before use. To prepare the pastry, most products recommend you allow the pastry to defrost for a couple of hours in the refrigerator so that it’s just pliable enough to handle. To streamline the recipe, you can substitute a can of crescent rolls for puff pastry.
For the salmon in this recipe, it's best to remove the skin so that you're left only with the flaky strips of fish, as the skin won't have a chance to crisp up when baked in puff pastry. This video from the WAC recipe team demonstrates how easy it is to remove skin from salmon fillets.
