Description
Smoked Salmon & Goat Cheese Puff Pastry is an elegant and flavorful appetizer or snack featuring thinly sliced smoky salmon layered over a creamy, tangy goat cheese filling, all wrapped in buttery, flaky puff pastry. Quick to prepare and bake, this recipe offers a perfect balance of smoky, creamy, and crispy textures, ideal for parties, brunches, or a special weekday treat.
Ingredients
Scale
Main Ingredients
- 6 oz thinly sliced smoked salmon
- 4 oz soft goat cheese
- 1 sheet of ready-made puff pastry (approximately 8x8 inches)
- 1 tablespoon fresh dill or chives, finely chopped
- 1 teaspoon lemon zest
- Freshly ground black pepper, to taste
- 1 large egg (for egg wash)
Optional Variations & Add-ins
- Substitute fresh dill with tarragon or basil
- Use 4 oz cream cheese or ricotta instead of goat cheese
- Replace smoked salmon with thinly sliced roasted vegetables (bell peppers or zucchini) for a vegetarian option
- Add red pepper flakes or a small amount of horseradish to the cheese mixture for a spicy kick
- Incorporate 2 tablespoons toasted pine nuts or finely chopped walnuts for extra crunch
Instructions
- Prepare the Puff Pastry: Thaw the puff pastry sheet according to package instructions until soft but still cold. Lightly flour a surface, then roll out the dough gently to remove creases and ensure even thickness.
- Mix the Goat Cheese Filling: In a bowl, soften the goat cheese with a fork. Stir in finely chopped dill or chives, lemon zest, and a pinch of freshly ground black pepper to create a creamy and flavorful filling.
- Assemble the Puff Pastry: Spread the goat cheese mixture evenly over the puff pastry, leaving a small border around the edges. Arrange smoked salmon slices evenly on top of the cheese layer. Optionally, sprinkle a few extra herbs for freshness and color.
- Fold or Roll the Pastry: Either gently fold the puff pastry to enclose the filling or roll it into a log shape. Firmly press the edges to seal the pastry so the filling stays inside during baking. Slice into smaller pieces if desired for bite-sized appetizers.
- Egg Wash and Bake: Beat the egg and brush it over the top surface of the pastry to create a golden, glossy finish when baked. Preheat the oven to 400°F (200°C) and bake the pastry for 15 to 20 minutes until puffed, golden brown, and crisp.
Notes
- Keep the pastry cold during preparation to ensure it puffs up well and remains flaky.
- Do not overload the filling to prevent soggy pastry.
- Use fresh herbs for the best flavor and aroma.
- An egg wash is essential for achieving a beautiful golden finish.
- Slice the pastry carefully with a sharp knife to preserve the flaky layers.
- Leftovers can be refrigerated for up to two days.
- You can freeze the assembled but unbaked pastry for up to one month and bake directly from frozen with extra cooking time.
- Reheat leftovers in a preheated oven at 350°F (175°C) for best texture; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 piece (assuming 8 pieces)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 55 mg