Feuilletés au Saumon Fumé

Side Dish

The recipe for feuilletés au saumon fumé (smoked salmon puff pastry bites) draws on classic French pastry techniques, a love for butter and easy-to-serve appetisers.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings 30 bites

Ingredients 

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• 1 sheet all-butter puff pastry (about 250–300g)
• 300 gr smoked salmon
• 150 gr garlic and herbs soft cheese (Boursin or Philadelphia)
• 1 egg yolk (for glazing)
• olive oil (also for glazing)
• poppy seeds
• sesame seeds (for sprinkling, optional but classic)

Equipment

• 1 baking tray
• 1 parchment paper
• 1 rolling pin (if your puff pastry isn’t already rolled out)
• 1 knife
• 1 pastry brush
• 1 chopping board (or clean work surface)
• 1 mixing bowl (for mixing the egg yolk with water)

Instructions

1. 1. Prep and preheat

   Preheat your oven to 200°C (fan 180°C, gas mark 6) and line a large baking tray with baking parchment.
2. 2. Build the puff pastry

   Unroll your puff pastry onto a lightly floured surface and slice it in half to create two equal rectangles, then lay a thin layer of the garlic and herb soft cheese and the smoked salmon evenly over one half of the pastry, making sure it covers the surface right up to the edges. Carefully place the second half of the pastry on top, pressing down gently to seal everything together and smoothing out any air bubbles as you go.
3. 3. Cut, glaze and sprinkle

   With a sharp knife or pizza cutter, cut the layered pastry into strips, then into rectangles or squares. Leave the rectangles on the tray, there’s no need to separate them before baking. Beat the egg yolk with a splash of olive oil and brush the tops with the egg wash. Sprinkle over poppy seeds or sesame seeds for that classic bakery look and a bit of crunch.
4. 4. Bake and serve

   Pop the tray into a preheated oven at 200°C (fan 180°C, gas mark 6) and bake for about 20 minutes, or until the pastries are golden, crisp, and beautifully puffed up. Let them cool for a couple of minutes, then gently cut them apart, they’ll come away with crisp, golden edges. Serve warm or at room temperature for a stylish snack or apéro nibble.

Notes

• For a crowd-pleasing twist, whip up a quick cream cheese and chive dip to serve alongside your feuilletés. Simply mix together some full-fat cream cheese with a handful of finely chopped fresh chives, a squeeze of lemon juice, and a pinch of black pepper. This creamy, herby dip is the perfect partner for the smoky salmon and crisp pastry, and it’ll make your nibbles feel extra special. You could even pipe or dollop a little onto each rectangle just before serving for a touch of restaurant-style flair!
• Best eaten fresh, but leftovers are lovely cold the next day with a squeeze of lemon.

About this recipe

The recipe for feuilletés au saumon fumé (smoked salmon puff pastry bites), doesn’t have a specific regional origin in France, we learned it from our neighbours. It draws on classic French pastry techniques, a love for butter and easy-to-serve appetisers. These feuilletés are a modern creation, inspired by the long-standing French tradition of using puff pastry (pâte feuilletée) for both sweet and savoury dishes.

Puff pastry itself has a rich history in France, with the oldest known recipe dating back to a charter by Robert, bishop of Amiens in 1311. The technique of layering butter and dough to create the characteristic flaky texture was refined in the 17th century, notably by chefs like M. Feuillet and Antonin Carême, and became a staple in French patisserie and cuisine. The use of puff pastry as a base for savoury fillings, such as meats, fish, or cheese, has been common for centuries, though the combination with smoked salmon is a more recent twist, reflecting modern tastes and the popularity of smoked fish in French gastronomy.

In summary, the recipe is a modern, all-French favourite, rooted in classic techniques but not specific to any particular area. It’s a perfect example of how French cuisine embraces both tradition and innovation.