Here’s my go-to smoked salmon puff pastry recipe that’s perfect for Easter brunch. With layers of flaky pastry, cream cheese filling, fresh dill, and good quality smoked salmon, it’s a crowd-pleaser that looks fancy but is actually pretty simple to put together.
This has become our Easter morning tradition, and I always make an extra one because it disappears so quickly. Nothing beats seeing everyone’s faces light up when I bring it to the table – especially when they find out how easy it is to make!
Why You’ll Love This Salmon Puff Pastry
- Quick preparation – Ready in just over 30 minutes, this elegant appetizer is perfect when you need something impressive but don’t have hours to spend in the kitchen.
- Simple ingredients – With just four main ingredients that you can easily find at any grocery store, this recipe keeps shopping and prep work minimal.
- Make-ahead friendly – You can prepare components in advance and assemble just before baking, making it perfect for entertaining or holiday gatherings.
- Restaurant-quality results – The combination of flaky puff pastry, creamy cheese, and smoky salmon creates a fancy-looking appetizer that tastes like it came from a high-end brunch spot.
What Kind of Smoked Salmon Should I Use?
For this puff pastry recipe, you’ll want to use cold-smoked salmon (also called lox) rather than hot-smoked salmon, as it has the perfect texture and slices easily. Cold-smoked salmon comes in several varieties – Atlantic, Sockeye, or King salmon all work great here, though Atlantic tends to be the most common and budget-friendly option. When shopping, look for salmon that has a bright pink color and feels moist but not slimy. If you’re buying pre-packaged smoked salmon, check that it’s not close to its expiration date, as the freshest fish will give you the best flavor in this dish.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this recipe:
- Puff pastry: While puff pastry gives the best flaky result, you could use crescent roll dough in a pinch. Keep in mind the texture won’t be quite as light and airy.
- Chive-flavored cream cheese: Plain cream cheese works fine – just mix in 2 tablespoons of finely chopped fresh chives. You can also use plain whipped cream cheese and add the chives separately.
- Smoked salmon: You can swap smoked salmon with hot-smoked salmon or even canned salmon (well-drained). For a different twist, try smoked trout – it works great too!
- Fresh dill: If fresh dill isn’t available, use dried dill (about 1 teaspoon) instead. You could also try fresh fennel fronds for a similar anise-like flavor.
Watch Out for These Mistakes While Baking
The biggest challenge when working with puff pastry is temperature control – if it gets too warm, it becomes sticky and difficult to handle, but if it’s too cold, it will crack and break when you try to fold it. For best results, work with your pastry when it’s just slightly cool to the touch, and keep unused portions in the fridge while you’re working.
Another common mistake is not scoring the pastry deeply enough before baking – make sure your cuts go about halfway through the dough to achieve those beautiful, flaky layers that puff up properly.
The cream cheese filling can make your pastry soggy if it’s too wet, so make sure to drain any excess liquid from your smoked salmon and pat it dry with paper towels before mixing it in. For the crispiest results, always bake your puff pastry on a preheated baking sheet and avoid opening the oven door during the first 15 minutes of baking, as this can prevent proper rising.
What to Serve With Smoked Salmon Puff Pastry?
This elegant smoked salmon pastry pairs wonderfully with simple, fresh sides that won’t overshadow its delicate flavors. A crisp arugula salad dressed with lemon vinaigrette makes the perfect light accompaniment, while cucumber slices with a dollop of crème fraîche add a cool, refreshing element to the plate. For brunch gatherings, I like to serve it alongside some fresh fruit like sliced melon or berries, and don’t forget a glass of prosecco or champagne to make it feel extra special. If you’re serving this as an appetizer, a few capers and lemon wedges on the side let guests add an extra punch of flavor if they wish.
Storage Instructions
Keep Fresh: Once baked, you can keep your salmon puff pastry in an airtight container in the fridge for up to 2 days. The pastry might lose some of its crispiness over time, but it’ll still taste good! I recommend placing a paper towel in the container to absorb any excess moisture.
Make Ahead: Want to prep this ahead? You can assemble the pastry up to 24 hours before baking – just keep it covered in the fridge. This is super handy when you’re planning a brunch or Easter gathering. Just pop it in the oven when you’re ready to serve!
Serve: This pastry is best enjoyed fresh from the oven or at room temperature within a few hours of baking. If you’re serving it from the fridge, let it sit out for about 15-20 minutes first – the flavors come through better when it’s not cold.
| Preparation Time | 15-20 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 27-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-650
- Protein: 25-30 g
- Fat: 45-50 g
- Carbohydrates: 30-35 g
Ingredients
For the puff pastry:
- 1 sheet puff pastry (thawed according to package directions)
For the filling:
- 1 tbsp fresh dill (finely chopped)
- 3 oz smoked salmon (flaked into small pieces)
- 7.5 oz chive cream cheese
For the garnish:
- extra fresh dill (for presentation)
Step 1: Prepare the Puff Pastry
Preheat the oven to 400°F.
Lay one thawed puff pastry sheet out flat and prick it all over with a fork to prevent rising during baking.
Cut the pastry into 25 even squares.
Press each square into the sections of a mini muffin tin, using a cocktail muddler or your fingers to gently press the pastry down into the cups.
Note that you will only use 24 of the pieces, leaving one extra as most standard mini muffin tins have 24 sections.
Once prepared, set the tin aside.
Step 2: Make the Filling
In a medium-sized bowl, combine 7.5 ounces of softened whipped chive cream cheese, 3 ounces of rough chopped smoked salmon, and 1 tablespoon of fresh dill.
Stir everything together until well combined.
Step 3: Fill the Pastry Cups
With the filling prepared, evenly distribute it among the 24 sections of the mini muffin tin.
Ensure each pastry cup is filled generously for the best flavor in every bite.
Step 4: Bake the Puff Pastries
Bake the filled pastry cups in the preheated oven for 12-15 minutes, or until the pastries are golden brown and the cream cheese filling starts to brown slightly.
Once baked, allow the pastries to cool in the tin for about 5 minutes to firm up.
Step 5: Serve and Garnish
Carefully transfer the puff pastry bites to a serving platter.
If desired, garnish each with additional fresh dill to enhance the flavor and presentation.
Serve the pastries warm or at room temperature.
Enjoy these delicious bites as an appetizer or a savory snack!
