Wild Alaskan Smoked Salmon In Puff Pastry With Figs And Goat Cheese

I had an idea to use the Wild Alaskan Smoked Salmon I got at Big Lots and wrap it in puff pastry. Given the fact that the salmon is already cooked and I was thinking of baking it in puff pastry, I needed some professional advice on this one from my friend Executive Chef William Hernandez.

Chef Willy gave me some figs and he suggested that I layer the figs over the salmon and then top it with goat cheese. I had some leftover chives which I decided to chop and sprinkle on top of the goat cheese. The result was a savory dish with a sweet twist that was a hit with my relatives visiting for the holidays.

YOU WILL NEED

Wild Alaskan Smoked Salmon

Sliced Fresh Figs

Goat Cheese

One Puff Pastry Sheet

Chopped Chives (Optional)

HERE ARE THE STEPS

Layer Smoked Salmon, Figs, & Goat Cheese On Puff Pastry Sheet & Sprinkle With Chopped Chives

Fold Puff Pastry & Brush With Egg Wash

Bake On Parchment Paper At 400 Degrees Fahrenheit For 20 Minutes

Plate & Garnish If Desired

Cut & Serve

Enjoy!!! 

Chef Recommends Pairing This Dish With A Bottle Of

La Crema Pinot Noir...

Thanks Chef Willy for the great tips and recipe! My family voted two thumbs up to you on this one...

SHORT RIB & SPINACH LASAGNA FROM CHEF WILLY'S KITCHEN

GREETINGS FROM CHEF WILLY'S KITCHEN...

This festive holiday dish is just something I must share with you. Straight from Chef Willy's kitchen, he has created and shared his delicious SHORT RIB & SPINACH LASAGNA recipe for all to enjoy. This dish is rich, creamy, and moist with the perfect balance of flavors. Chef Willy says, this versatile dish is great for the holidays and all year round, and shows you how very easy it is to make.

Executive Chef William Hernandez

Chef Willy's Short Rib and Spinach Lasagna

Serve With Garlic Toast

YOUR INGREDIENTS ARE:

• Braised Short Ribs
• Spinach Bechamel
• Parmesan Cheese
• Provolone Cheese
• Touch of Truffle Essence
• Rosemary
• Beef Stock
• Fresh spinach
• Fresh ground garlic
• Olive Oil
• Heavy cream
• 1 tsp. nutmeg
• Salt and pepper to taste

PREPARING THE SHORT RIBS

• Preheat oven to 400 degrees Fahrenheit
• Season short ribs with salt and pepper
• Sear short ribs in a skillet with olive oil on high heat for 3 minutes on each side to seal in flavor
• Place short ribs in a baking pan with beef stock and rosemary
• Cover with foil
• Bake short ribs for 3 hours
• Remove short ribs from oven and cool
• Remove short ribs from stock
• Remove meat from the bones
• Chop short ribs and set aside

PREPARING THE SPINACH BECHAMEL

• Sauté spinach with garlic and olive oil
• Add heavy cream
• Add 1 tsp. nutmeg
• Add salt and pepper to taste
• Add a touch of Truffle Essence
• Reduce mixture for 30 minutes

CHEF'S NOTE: Buy lasagna sheets from your local grocery store or supermarket

PREPARING THE LASAGNA SHEETS

• In a large pot, bring one gallon of water and salt to a boil
• Add lasagna sheets and cook for 10 minutes
• Carefully remove lasagna sheets from water to keep them intact
• Cool lasagna sheets

ASSEMBLING YOUR LASAGNA

• Preheat oven to 350 degrees Fahrenheit
• Grease or spray a baking pan with baking spray prior to assembling lasagna
• Layer cooked lasagna sheets on bottom of baking pan
• Spread spinach bechamel over lasagna sheets
• Layer chopped short ribs over spinach bechamel
• Layer Parmesan and Provolone cheese over chopped short ribs
• Repeat the layers of lasagna sheets, spinach bechamel, chopped short ribs, and cheeses
• Continue this process until you build 5-6 layers for the lasagna
• Bake lasagna uncovered for 30-40 minutes until golden brown
• Remove from oven and let rest to set for a few minutes before cutting
• Cut lasagna into squares and plate using a spatula to remove lasagna from baking pan
• Serve hot with garlic toast and a nice Chardonnay or Pinot Grigio

Short Rib & Spinach Lasagna After Baking From Chef Willy's Kitchen

Time To Cut & Plate Short Rib & Spinach Lasagna

Chef Willy Recommends Cutting Lasagna Into Squares And Using A Spatula To Remove Lasagna From Baking Pan When Ready To Plate

Chef Willy Recommends Serving Short Rib & Spinach Lasagna With Garlic Toast And A Fine Chardonnay Or Pinot Grigio

CHEF'S NOTE: This dish is excellent for sharing and enjoying with family and good friends.

FROM CHEF WILLY'S KITCHEN...BON APPETIT!!!