Smoked Salmon Puffs

These irresistible little puffs are filled with a delicate cream made of smoked salmon. Excellent as an appetizer with a glass of Champagne!

Print Recipe
Smoked Salmon Puffs
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Instructions
Dough
  1. Preheat oven to 390 degrees F. Line two baking sheets with parchment paper. In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
  2. Add flour and mix well, until the dough comes away from the walls and forms into a ball.
  3. Add the eggs one by one. Stir well. The dough should become smooth and shiny.
  4. Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  5. Transfer the dough to a piping bag.
  6. Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
  7. Lightly brush the top of puffs with egg yolk.
  8. Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
  1. In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
  2. Season with salt, pepper and lemon juice. Mix once more.
  3. Whip heavy cream, until soft peaks form.
  4. Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
  5. Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
  6. Dust puffs with paprika. Serve right away or keep in the refrigerator.

Tuna pate with smoked salmon

Delicious Tuna and Smoked Salmon Pate is an amazing appetizer served with fresh or toasted bread.


Print Recipe


Tuna pate with smoked salmon

Course Appetizers

Prep Time 15 minutes
Passive Time 6 hours

Servings
servings


Ingredients

Course Appetizers

Prep Time 15 minutes
Passive Time 6 hours

Servings
servings


Ingredients


Instructions
  1. In a bowl, combine together mascarpone cheese and tuna, mash it with fork.

  2. Add chopped dill and minced onion, salt and pepper.

  3. Add finely chopped smoked salmon and stir together.

  4. Transfer to a small dish and garnish with chopped fresh dill or with thin slices of salmon. Cover with food plastic wrap.

  5. Chill in the fridge for at least 6 hours.

Salmon Теrrine

An elegant french recipe made of fresh and smoked salmon, eggs, sour cream, and parsley. This refined and delicious appetizer is perfect for cold buffets. Serve the Salmon Terrine with mayonnaise, vegetables, or a green salad.

 

 

Print Recipe
Salmon Terrine
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Course Appetizers
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
  2. Cut the fresh salmon into pieces and mix with a food processor.
  3. Add the eggs and mix well.
  4. Add the sour cream and parsley.
  5. Add the smoked salmon, salt and pepper. Mix with a spatula.
  6. Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
  7. Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.

Puff Pastry Swirls With Smoked Salmon

What could be better with puff pastry than sour cream and smoked salmon? This savory small appetizers will be really appreciated by kids and adults. The best part is, they are very simple to make. All it takes is spreading the filling onto the puff pastry, rolling it up, cutting it into rolls and bake.

Print Recipe
Puff Pastry Swirls With Smoked Salmon
You can cut the puff pastry sheet in half and make two rolls, but this is only if you want to make them super tiny.
Course Appetizers
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Course Appetizers
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Instructions
  1. Roll the puff pastry out with rolling pin into 1/2 inch thick square. Spread the sour cream on the top. Leave about 1cm around the edges. Sprinkle with tiny chopped dill.
  2. Arrange the smoked salmon evenly on top of the puff pastry sheet.
  3. Starting at one end, roll the pastry up as tightly as possible.
  4. Tightly cover with plastic wrap, and chill in the fridge for about 30 minutes. It will be much easier to cut cold roll.
  5. Preheat the oven to 380 degrees F. Line a baking sheet with parchment paper. With a very sharp knife, cut the roll into 1 cm slices.
  6. Remove the plastic wrap and transfer them to the baking sheet.
  7. Bake for about 15 -20 minutes until the "snails" are puffed and golden.
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