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Juicy Easter Smoked Salmon Puff Pastry

Juicy Easter Smoked Salmon Puff Pastry That Wows Every Guest

Juicy Easter Smoked Salmon Puff Pastry is an elegant appetizer perfect for any Easter brunch, combining flaky pastry with creamy chive cheese and flavorful salmon.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizers
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 1 package Puff Pastry thawed
For the Filling
  • 8 oz Whipped Chive Cream Cheese or plain cream cheese mixed with chives
  • 8 oz Smoked Salmon cold-smoked lox
  • 1 tablespoon Fresh Dill or Italian parsley as a substitute

Equipment

  • mini muffin tin
  • baking sheet
  • Rolling Pin

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and set aside a baking sheet.
  2. Unroll your thawed puff pastry on a lightly floured surface and use a rolling pin to smooth it out slightly. Prick the pastry all over with a fork.
  3. Cut the pastry into 25 equal squares and press each square into a greased mini muffin tin.
  4. In a medium bowl, combine whipped chive cream cheese, finely chopped smoked salmon, and fresh dill. Blend until smooth.
  5. Spoon the salmon filling into each pastry cup, filling to just below the top.
  6. Place the mini muffin tin on the preheated baking sheet and bake for 12–15 minutes until golden brown.
  7. Let the pastries cool for about 5 minutes before transferring to a serving platter.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, keep your puff pastry cool before baking and drain salmon thoroughly to avoid excess moisture.

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