Smoked Salmon Puffs Recipes

SMOKED SALMON AND ASPARAGUS PUFFS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
• Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
• Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

SMOKED SALMON PUFFS

Steps:

• Preheat the oven to a temperature that is stated on your puff pastry packaging.
• Roll out the pastry (if not using the pre-rolled one). Use a small round cookie cutter to cut as many circles as you can. Place them onto a baking sheet lined with baking parchment (or a silicone mat).
• Bake them until puffed and golden brown on top (please read the puff pastry package instructions for cooking time but keep an eye on them as they can be ready quicker than that).
• Meanwhile: in a food processor, combine smoked salmon, cream cheese, chives, lemon juice and black pepper. Pulse until you get a smooth-ish mixture. Set aside.
• When the puffs are ready, take them out and let them cool down completely. Take each puff and using a knife open them up (like a shell). Fill one part of it with about a teaspoon of the mixture and put the other part back on the top. Continue until you have used up all the mixture.
• Enjoy!

EASY SALMON PUFF

Steps:

• Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix, milk, sour cream, dill weed and eggs with wire whisk until blended. Gently stir in salmon and cheese. Pour into pie plate.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

SALMON PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Combine smoked salmon, feta cheese, black pepper and garlic.
• Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
• Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.