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Smoked Salmon Puff Pastry Recipe

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10

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.