There are many reasons that I love the weekend, obviously =), but one of the great reasons is because this is the only time I have to make breakfast for everyone in the morning. When Michelle from Real Life Foodie said that because she won Round Five of the Homegrown event with her Ode to Carolina Sweet Potato Praline Bread. . .OMGoodness, does that not sound delicious?! . . .it became her turn to pick the next event. What a great event she picked! Round Six for the Homegrown Gourmet features Breakfast along with an explanation if how this food represents my home region, The Great Northwest, Seattle, WA. Perfect! 
I make these cute little Smoked Salmon Puff Pastries that can be put entirely together the night before. All I have to do on Saturday morning is put an egg wash on the top, sprinkle grated Parmesan Cheese or Romano, whichever I have on hand, and throw them into a 400 degree oven for 20 minutes. Easy and Yummy! Oh, I also purchase puff pastry in the freezer section of the local grocery store because I dread making my own puff pastry. Believe me, I have tried and failed. Lost a LOT of great butter in the process. Someday I will have to conquer this nemesis, but not today!The reason I picked this for the challenge is because of the smoked salmon. Here in Seattle, we are known for our Pacific Salmon. Salmon is starting to be aqua-farmed so that it is available year round, but I personally choose to only purchase wild Salmon. The season for wild Salmon is summertime. The fish is born in fresh water and migrates to salt water for 1 to 4 years before returning to their ancestoral river to spawn. In Seattle we have a favorite tourist destination, called the Ballard Locks, where people can watch the migrating Salmon ascend the fish ladder that gets them around the locks. Salmon stop eating once they leave salt water, so the best time to catch them is just before they enter the fresh water. This is the time that Salmon have the highest fat and protein content.
The different types of Pacific Salmon that we are known for are the King (also called Chinook), Sockeye (The most prized salmon in Japan), Coho, Pink, Chum (cheapest type of salmon because of low fat content and coarse-textured flesh), and steelhead (which used to be called a trout but has since been reclassified as a Pacific salmon).
Salmon fishing in the summer seems to be a must for so many of us. Salmon Charters are everywhere along the coastline and I used to go with my father as a little girl. I have taken my own daughter several times and there is nothing like seeing the elation a young child has the first time catching a fish! An awesome event and memory =D.
I found this recipe a while back from the Arlington's River Rock Inn here in Washington and haven't stopped making them since. These are absolutely delicious and easy to make. If you do not live by a smoked salmon source then you can reach Mutual Fish, 2335 Rainier Avenue South, Seattle, WA 98144 by mail or calling (206) 322-4368 for local Seattle smoked Salmon, local oysters and mussels, and other great fish products.
Here is my delicious recipe retrieved from Arlington's River Rock Inn:
Smoked Salmon in Puff Pastry
Ingredients:
1 T. olive oil
1 T. butter
2 c. Western style frozen hash browns (cubed potatoes with onions and peppers)
1/2 t. salt
1/2 t. pepper
Directions For Hash Browns:
In large skillet over medium heat melt olive oil and butter then add potatoes, salt and pepper. Cook until browned about 5 minutes. Set aside.
1 T. butter
6 farm fresh eggs
1 T. fresh dill chopped
1/2 t. salt
1/4 t. pepper
1 T. orange juice
2 T. cream cheese
1/2 c. smoked salmon (I prefer the Pacific Northwest kippered smoked salmon)
8 - 5" x 5" pieces of frozen puff pastry thawed in the refrigerator the night before assembling
1 T. flour for rolling out pastry
1 egg whisked with 1 Tablespoon of water to make an egg wash
2 T. freshly grated Parmesan or Romano cheese
Directions:
Melt the butter in a large frying pan on medium low heat. Meanwhile whisk the 6 eggs in a bowl until frothy. Add eggs to pan. Continue stirring, moving the eggs at all times. Cook until eggs are just set then remove from heat. Add dill, salt and pepper, orange juice, cream cheese and smoked salmon. Stir egg mixture gently until all ingredients are combined.
Combine the egg mixture and the potatoes. Stir gently until combined. Set Aside.
Roll out the 5" x 5" puff pastry sheet until slightly larger than the original shape.
Add 1/2 cup egg and potato mixture to the middle of the pastry sheet. Fold pastry into a
triangle or whatever shape you prefer. Crimp edges of the pastry to close dough.
Put filled pastry on a cookie sheet lined with parchment paper or a Silpat liner. With a pastry brush - brush the egg wash on top of the closed pastry and sprinkle a pinch of the Parmesan or Romano cheese on top.
Preheat oven to 400 degrees F. Cook pastry for 20 minutes until browned. Remove from oven and let cool for 5 minutes on a cooling rack. Serve warm.
TIP: Make this ahead of time =D!
This is the perfect recipe to make the night before serving. Assemble everything up until the egg wash, sprinkling of the cheese, and the cooking. Instead put plastic wrap over the pastry and refrigerate overnight. In the morning, preheat oven to 400 degrees and coo for 20 minutes. Serve warm.