Smoked salmon puffs are tasty bites perfect for any occasion, whether it is a New Year’s party, dinner party or family gathering. These smoked salmon appetizers are easy to make!
This is an easy recipe with smoked salmon in puff pastry with cream cheese and chives that requires only a few ingredients.
How to make smoked salmon puffs
First, preheat your oven. Follow the instructions on the puff pastry packaging for the temperature as well as the cooking time.
To make these smoked salmon puffs, you need to cook the puffs ahead, then let them cool, cut them open and fill each one of them with smoked salmon mixture. This is a combination of salmon, cream cheese, lemon juice, chives and black pepper.
There is no need to add any extra salt as both the cheese and salmon are salty enough. For the same reason, I don’t recommend over-filling the puff pastry cases (puffs) with the smoked salmon filling.
These smoked salmon puff pastry appetizers can be enjoyed right away or chilled in the fridge before serving!
- You can add less/more chives if you like.
- Feel free to use your favorite brand/kind of puff pastry. It can be fresh, frozen (thawed) or ready-rolled. It’s important that you follow the packet instructions when you bake them, but also make sure to keep an eye on them as they go from not-ready to done pretty quickly.
- I am not using any egg wash to make them shiny as I think it’s an extra step that is not needed. If you like to brush yours with egg wash, that’s completely fine. If you do, you can also sprinkle some poppy seeds or sesame seeds over.
- If you don’t have a round cookie cutter, don’t worry! Just slice them into squares or rectangles instead! That way you will be left with no cut-offs!
These smoked salmon puff pastry bites can be made ahead and kept in the fridge (up to 4 hours is optimal).
Both puff pastry appetizer recipes are easy to make and can be ready on your table in less than 30 minutes!
If you like entertaining at home and always look for new appetizer ideas to impress your guests, I have a few ideas for you:
- Smoked Salmon Cucumber Rolls
- Olive Stuffed Cheese Balls
- Chocolate & Apricot Goat Cheese Log
- Chorizo Bites
- Wasabi Deviled Eggs
- 1 sheet puff pastry, thawed, see note 1
- 3 ounces smoked salmon (90 grams)
- 1/2 cup cream cheese
- 1/3 cup finely chopped fresh chives, see note 2
- splash of lemon juice
- A pinch of black pepper
- Preheat the oven to a temperature that is stated on your puff pastry packaging.
- Roll out the pastry (if not using the pre-rolled one). Use a small round cookie cutter to cut as many circles as you can. Place them onto a baking sheet lined with baking parchment (or a silicone mat).
- Bake them until puffed and golden brown on top (please read the puff pastry package instructions for cooking time but keep an eye on them as they can be ready quicker than that).
- Meanwhile: in a food processor, combine smoked salmon, cream cheese, chives, lemon juice and black pepper. Pulse until you get a smooth-ish mixture. Set aside.
- When the puffs are ready, take them out and let them cool down completely. Take each puff and using a knife open them up (like a shell). Fill one part of it with about a teaspoon of the mixture and put the other part back on top. Continue until you have used up all the mixture.
- If you buy puff pastry on a regular basis, then go ahead and choose the one you like. It does not have to be frozen. It can be ready-rolled, fresh.
- Chives - for a stronger taste, throw in more chives.
- This filling does not need any salt as the salmon is salty enough and so is the cream cheese.
- The cooking time may vary slightly. This will depend on your oven as well as the cooking instructions for your puff pastry. I highly recommend keeping an eye on them especially when making them for the first time to avoid burning them.
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Amount Per Serving: Calories: 43Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 134mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g