Smoked Salmon Puff Pastry Recipe
This smoked salmon puff pastry recipe is a perfect blend of flaky, buttery pastry and rich, smoky salmon. With a creamy cheese filling and a hint of lemon and dill, it’s an elegant yet easy dish that’s perfect for brunch, appetizers, or a gourmet snack.
Ingredients
- 1 sheet puff pastry Thawed for a light and flaky base.
- 4 oz cream cheese Softened for a creamy, tangy filling.
- 4 oz smoked salmon Thinly sliced for a luxurious smoky flavor.
- 1 tbsp fresh dill: Chopped for a fresh, herby note.
- 1 tsp lemon zest: For a bright citrusy kick.
- 1 tbsp lemon juice: To balance the richness.
- 1 egg: Beaten with 1 tbsp water for an egg wash.
- Salt & pepper: To taste for seasoning.
Instructions
- Let the puff pastry thaw at room temperature for 30-40 minutes.
- Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, dill, lemon zest, lemon juice, salt, and pepper until smooth.
- Roll out the pastry into a 10x12-inch rectangle. Spread the cream cheese mixture evenly, leaving a ½-inch border. Layer the smoked salmon on top.
- Roll the pastry lengthwise into a log, sealing the edges with a fork. Brush with egg wash, then slice into 1-inch thick pinwheels.
- Place the pinwheels on the prepared baking sheet and bake for 18-20 minutes, or until golden and puffed.
- Let cool for 5 minutes before serving.
Notes
Pastry tips: Keep the pastry cold until baking to ensure flaky layers. If it becomes too soft, refrigerate for 10 minutes before slicing.
Customization: Add capers, red onion, or a sprinkle of everything bagel seasoning for extra flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispness.
Freezing: Freeze unbaked pastry logs for up to 1 month. Bake from frozen, adding 3-5 extra minutes.