Here’s a simple and delicious recipe for Puff Pastry Smoked Salmon Rolls—perfect as an appetizer, snack, or party finger food.
Ingredients (Makes ~12 rolls)
- 1 sheet puff pastry (thawed if frozen)
- 100–150 g smoked salmon
- 100 g cream cheese (softened)
- 1 tsp lemon zest
- 1 tbsp fresh dill (chopped)
- 1 tbsp capers (optional)
- Salt & pepper to taste
- 1 egg (for egg wash)
Instructions
1. Preheat Oven
- Preheat to 200°C / 400°F.
- Line a baking tray with parchment paper.
2. Prepare the Puff Pastry
- Roll out the puff pastry on a lightly floured surface into a rectangle (~25×30 cm).
3. Spread the Filling
- Mix cream cheese, dill, lemon zest, salt, and pepper in a small bowl.
- Spread the mixture evenly over the puff pastry.
- Layer smoked salmon slices on top (and capers if using).
4. Roll and Slice
- Starting from the long edge, roll the pastry tightly into a log.
- Slice into 1–2 cm thick pieces (pinwheel shape).
5. Egg Wash
- Beat the egg and brush lightly over each roll—this gives a golden, shiny finish.
6. Bake
- Place the rolls cut-side up on the tray.
- Bake 15–20 minutes, until golden brown and puffed.
7. Serve
- Let cool for a few minutes.
- Serve warm or at room temperature with extra dill or lemon wedges.
💡 Tips & Variations
- Add chives or finely chopped red onion to the cream cheese for extra flavor.
- Use parmesan or feta sprinkled on top before baking for a cheesy twist.
- Can be made ahead of time and baked just before serving.
If you want, I can also give a mini version recipe for bite-sized party puff pastry rolls that are even quicker to make and perfect for finger foods.
Do you want me to do that?