Smoked Salmon Puffs

We enjoy making smoked salmon. It’s really versatile, and can be enjoyed on its own, or as part of a dish. This recipe can be sized as an entrée (like we did), or can be scaled down for appetizers. Here, smoked salmon and a savory creamy filling join crispy puff pastry for an elegant, yet easy, dish.

Prep Time 20 M
Cook Time 20 M
Recipe Yield 6 Smokey Creamy Wonder Puffs



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    1. Preheat oven per instructions on puff pastry package. Spray a baking sheet with nonstick cooking spray.
    2. In a bowl, combine the smoked salmon, cream cheese, garlic powder, herbs, parsley, salt, and pepper until well mixed. Set aside.
    3. Sprinkle the flour onto a clean cutting board or other flat surface. Lay one sheet of puff pastry down and, with a rolling pin, roll gently into a square shape. With a sharp knife, cut into four squares. Place the squares onto the baking sheet.
    4. Repeat the rolling and cutting with the second sheet of puff pastry, setting aside the squares.
    5. Place 1/4 of the salmon mixture on top of a puff pastry square on the baking sheet. Continue with the remaining mixture and squares. With a basting brush, brush the egg around the edges of each square, then place one of the plain squares on top.
    6. With a fork, press the edges together, making sure to create a good seal. Brush the tops of each stuffed square with the rest of the egg.
    7. Bake per package directions. Allow to rest for 4 – 5 minutes before serving.
    8. Enjoy!


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