Where can I buy smoked salmon for making salmon puffs?

Smoked salmon can usually be found in the refrigerated section of most grocery stores, often near fresh seafood or deli meats. You can also find it pre-packaged in vacuum-sealed packs for freshness. Specialty food stores, fish markets, and some online retailers provide a wider selection including wild-caught or organic options.

Can I substitute the salmon with other seafood in salmon puffs?

Yes, you can replace salmon with crab meat, cooked shrimp, or even smoked trout. Make sure to chop the seafood into small, bite-sized pieces so they blend well with the cream cheese filling and bake evenly inside the puff pastry.

What type of cream cheese works best in salmon puffs?

Both plain and flavored cream cheese work well, but whipped cream cheese is preferred for its smooth texture. You can use plain cream cheese if you prefer a milder flavor or opt for varieties with herbs like chives or dill to add extra taste without additional seasoning.

How should I store leftover salmon puffs to keep them fresh?

Store leftover salmon puffs in an airtight container in the refrigerator for up to 3 days. The pastry may lose some crispness over time, but reheating them in a toaster oven or conventional oven at 350°F (175°C) for 5–7 minutes will help restore their flakiness and warm up the filling evenly.

Can I use dried dill instead of fresh dill in salmon puffs?

Yes, dried dill can be used as a substitute for fresh dill. Use about one teaspoon of dried dill for every tablespoon of fresh dill called for in the recipe. Dried dill has a more concentrated flavor, so adjust the amount based on your taste preferences.

Salmon Puffs Recipe with Cream Cheese and Herbs 2024

Name: Salmon Puffs
Prep time: 25 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: – 1 sheet of puff pastry, thawed; – 7.5 ounces (approximately 213 grams) whipped chive cream cheese, softened; – 3 ounces (approximately 85 grams) smoked salmon, roughly chopped; – 1 tablespoon fresh dill, plus extra for garnish

Ingredients

– 1 sheet of puff pastry, thawed

– 7.5 ounces (approximately 213 grams) whipped chive cream cheese, softened

– 3 ounces (approximately 85 grams) smoked salmon, roughly chopped

– 1 tablespoon fresh dill, plus extra for garnish

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Instructions

1-First, preheat your oven to 400°F (204°C) to get it ready for baking. This step sets the stage for that golden, crispy finish on your puffs.

2-Once the oven is heating, roll out the thawed puff pastry sheet and prick it all over with a fork to prevent it from puffing up too much.

3-Next, cut the pastry into 25 even squares for uniform bites. Press these squares into a standard 24-cup mini muffin tin using a tool like a cocktail muddler to make them fit snugly. In a bowl, mix the whipped chive cream cheese, chopped smoked salmon, and fresh dill until everything blends well.

4-Spoon the filling evenly into each pastry cup, then bake for 12 to 15 minutes until the pastry turns golden brown and the cream cheese browns slightly. Let the puffs cool in the tin for 5 minutes before moving them to a platter and garnishing with extra dill. This method ensures your salmon puffs come out perfect and full of flavor.

Notes

🧀 Regular cream cheese can substitute whipped chive cream cheese.
🐚 Swap smoked salmon for chopped crab meat or shrimp.
🥐 Ensure puff pastry is fully thawed before cutting and pressing.

Author: Brandi Oshea
Prep Time: 10 minutes
Baking Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Pescatarian

Nutrition

Serving Size: 1 puff
Calories: 91
Sugar: 1g
Sodium: 82mg
Fat: 7g
Saturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg