With only 4 ingredients, these Smoked Salmon Puff Pastry Bites are a delicious and easy appetizer you can serve in no time!
AN EASY AND BEAUTIFUL APPETIZER RECIPE
These Smoked Salmon Puff Pastry Bites are one of my favorite appetizers to make because they seem like a "fancy" appetizer but they are ridiculously easy to make. Who doesn't love a handheld snack? Also, if you have any leftover Smoked Salmon from my other recipe, you should definitely use it in this! Make these smoked salmon puff pastry bites and I promise the crowds will come running!
FREQUENTLY ASKED QUESTIONS:
You can easily find packaged smoked salmon in the refrigerated section of your grocery store next to the fresh fish and packaged crab, etc.
No, you can easily replace the salmon with crab meat or shrimp as long as you cut them into smaller pieces.
If you are not a fan of the flavored cream cheese you absolutely can use just plain whipped cream cheese if you like. We like to use the whipped chive cream cheese as it gives these a delicious flavor.
These are best eaten right after they are made but you can store them for longer. The puff pastry itself will soften up in the refrigerator, but you can store these in an airtight container for up to 3 days. To reheat: place in a toaster oven to crisp up and heat through.
No you do not. You can use dried dill if you cannot find or do not have fresh. For every tablespoon of fresh dill you can replace with 1 teaspoon of dried dill.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- puff pastry sheet
- whipped chive cream cheese
- smoked salmon
HOW TO MAKE SMOKED SALMON PUFF PASTRY BITES:
Preheat the oven to 400°F. Prick the puff pastry all over with a fork. Cut into 25 even squares. Press the squares into the sections of a mini muffin tin. I used a cocktail muddler to help me press the pastry down into the cups. You will only be using 24 of the pieces since most standard mini muffin tins have 24 sections. Set aside.
In a medium-sized bowl add the cream cheese, smoked salmon and dill.
Stir together until combined.
Evenly distribute the filling among the 24 sections.
Bake for 12-15 minutes until golden brown and the cream cheese starts to brown slightly.
Let cool for 5 minutes in the tin
Place on a serving platter, garnish with more dill if desired.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Smoked Salmon Puff Pastry Bites
- 1 puff pastry sheet, thawed
- 7.5 ounces whipped chive cream cheese, softened
- 3 ounces smoked salmon, rough chopped
- 1 Tablespoon fresh dill plus more for garnish
- Preheat the oven to 400°F.
- Prick the flat puff pastry sheet all over with a fork. Cut into 25 even squares.
- Press the squares into the sections of a mini muffin tin. I used a cocktail muddler to help me press the pastry down into the cups. You will only be using 24 of the pieces since most standard mini muffin tins have 24 sections. Set aside.
- In a medium-sized bowl, add the cream cheese, smoked salmon and dill.
- Stir together until combined.
- Evenly distribute the filling among the 24 sections.
- Bake for 12-15 minutes until golden brown and the cream cheese starts to brown slightly. Let cool for 5 minutes in the tin.
- Place on a serving platter, garnish with more dill if desired.
- These can be stored in the refrigerator for up to 3 days, to reheat crisp up in a toaster oven.
- You can substitute the salmon for crab or shrimp if you like.
- Regular cream cheese can be used in place of the chive flavored cream cheese.
- Make sure the puff pastry is defrosted before trying to cut and place in muffin tin.
- You can easily double this recipe to serve larger crowds.
- Fresh dill can be swapped out with dried dill.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.