Here’s a simple, elegant puff pastry smoked salmon rolls recipe—great as an appetizer, brunch bite, or party snack 🥐🐟
Puff Pastry Smoked Salmon Rolls
Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 100–150 g (3–5 oz) smoked salmon, thinly sliced
- 100 g (½ cup) cream cheese, softened
- 1–2 tsp lemon zest
- 1 tbsp fresh dill or chives, finely chopped
- Freshly ground black pepper
- 1 egg, beaten (for egg wash)
Optional extras
- 1 tsp Dijon mustard (mix into cream cheese)
- Capers, finely chopped
- A little horseradish or crème fraîche
Instructions
- Preheat oven to 200°C / 400°F. Line a baking tray with parchment paper.
- Prepare the filling: In a bowl, mix cream cheese, lemon zest, herbs, and black pepper (and any optional extras).
- Roll out pastry slightly on a floured surface to smooth seams.
- Spread filling evenly over the pastry, leaving a 1–2 cm border.
- Layer salmon evenly on top.
- Roll up tightly from the long side into a log.
- Slice into 2–3 cm (¾–1 inch) rounds.
- Place on tray, cut-side up. Brush tops with egg wash.
- Bake for 15–20 minutes, until golden and puffed.
- Cool slightly and garnish with extra dill or a squeeze of lemon.
Serving Ideas
- Serve warm with lemon wedges or a mustard–dill sauce
- Pair with a green salad or sparkling wine
- Add a small dollop of crème fraîche on top for presentation
If you want, I can give you:
- A make-ahead / freezer version
- A no-cheese version
- Or a more luxurious variation (with caviar or mascarpone)