Salmon appetizers
Puff pastry layered with smoked salmon and garlic herb cheese, then baked until crispy. Makes about 30 bites. Looks impressive, actually easy, disappears in minutes. Perfect for drinks, parties, or when you need something that looks like you made an effort.
Ingredients
- 1 sheet all-butter puff pastry about 250–300g
- 300 gr smoked salmon
- 150 gr garlic and herbs soft cheese
- olive oil also for glazing
- 1 egg yolk for glazing
- poppy seeds
- sesame seeds for sprinkling, optional but classic
Equipment
- 1 rolling pin if your puff pastry isn’t already rolled out
- 1 knife
- 1 chopping board or clean work surface
- 1 mixing bowl for mixing the egg yolk with water
Instructions
- 1. Prep and preheatPreheat your oven to 200°C (fan 180°C, gas mark 6) and line a large baking tray with baking parchment.
- 2. Build the puff pastryUnroll 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. Cut, glaze and sprinkleWith 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. Bake and servePop 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.