Can I assemble these puffs in advance?

You can bake the pastry rounds up to a day ahead and store them in an airtight container. Fill and garnish them just before serving for maximum crispness.

Can I make the filling without a food processor?

Absolutely! A sturdy bowl and a hand mixer or spatula will work. Just ensure you finely flake the salmon to create a smooth mixture.

What if I can’t find fresh dill?

No worries—substitute with chives, parsley, or a pinch of dried dill. The flavor will shift a little, but the puffs will still be delicious.

Can I serve these warm or room temperature?

They’re best served at room. If the puffs are warm, the filling may soften and lose its structure.

Smoked Salmon & Goat Cheese Puffs Recipe

Description

These Smoked Salmon & Goat Cheese Puffs are delectable bite-sized appetizers featuring golden, flaky puff pastry rounds topped with a creamy, savory smoked salmon and goat cheese filling infused with fresh dill and lemon. Perfect for parties or special occasions, these elegant puffs are easy to prepare and deliver maximum flavor with minimum fuss.

Ingredients

Units Scale

Puff Pastry Base

1 package puff pastry, thawed
1 egg, beaten

Salmon & Cheese Filling

3 oz. smoked salmon (the flaky type)
4 oz. goat cheese
8 oz. cream cheese
1/2 lemon, juiced
3 Tbsp. fresh dill, plus extra for garnish
Salt and pepper, to taste

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Instructions

Prepare the Oven and Dough – Preheat your oven to 400°F (200°C). Lay each thawed puff pastry sheet flat on your work area and use a 2-inch round cutter to cut out circles. Arrange the circles on a parchment-lined baking sheet.
Bake the Puff Rounds – Brush the tops of the pastry circles with beaten egg. Bake in the preheated oven for 15-18 minutes or until the rounds are puffed and golden brown. Remove from the oven and let them cool completely before filling.
Make the Filling – In a food processor, combine the goat cheese, cream cheese, smoked salmon, lemon juice, dill, and a pinch of salt and pepper. Blend until the mixture is smooth and well combined. Taste and adjust seasoning as needed.
Chill the Mixture – Transfer the salmon and cheese mixture to a piping bag or a large zip-lock bag with a corner trimmed off. Refrigerate until ready to use for easy piping.
Assemble the Puffs – Once the puff pastry rounds are cool, pipe or spoon a heaping dollop of the salmon and goat cheese mixture onto each round. Garnish with a small sprig of fresh dill for an elegant finish and serve immediately.

Notes

Ensure the puff pastry is fully thawed for easier handling and best results.
For extra flavor, you may add a pinch of lemon zest to the filling.
The salmon mixture can be made up to a day ahead and kept refrigerated until assembly.
Unused pastry scraps can be re-rolled and cut again.
Serve immediately after assembling for best texture and freshness.

Nutrition

Serving Size: 1 puff (about 22g)
Calories: 70
Sugar: 0.5g
Sodium: 110mg
Fat: 5g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 4.5g
Fiber: 0.2g
Protein: 2.5g
Cholesterol: 15mg