Looking for a flavorful and elegant appetizer to serve at your next party or gathering? Look no further than baby cream puffs filled with smoked salmon. These delightful morsels are sure to impress your guests with their delicate pastry shells and creamy, savory filling. Made with a simple batter of flour, butter, eggs, and water, the cream puff shells are light and airy, while the smoked salmon filling adds a rich, salty flavor that perfectly complements the creamy texture of the filling. Whether you prefer to make your own cream puff shells or use store-bought, this recipe is easy to follow and will yield delicious results that will have your guests asking for more.
Let's cook with our recipes!
SMOKED SALMON AND ASPARAGUS PUFFS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 8 to 10 servings (16 puffs)
Number Of Ingredients 13
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
These little bites look impressive, but they aren't hard or expensive. Because the cream cheese filling is so flavorful, you need only a small amount of smoked salmon. The pastry can be baked ahead (and even frozen for up to a month).
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 40 puffs (10 to 12 servings)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
- Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg.
- Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
- Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.)
- Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)
SMOKED SALMON PUFFS
Smoked salmon puffs are tasty bites perfect for any occasion, whether it is a New Year's party, dinner party or family gathering.
Provided by Julia | Appetizer Addiction
Categories All Recipes
Time 30m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 43 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 134 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
DUTCH BABY WITH SMOKED SALMON AND CAPERS
Many will liken the Dutch baby to favorites like pancakes, popovers, and crêpes. What about blinis? Here, traditional blini fixings like buttery smoked salmon, briny capers, and tart sour cream top off this easy baked brunch dish.
Provided by Greg Lofts
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack.
- Purée eggs in a blender until pale and frothy, about 1 minute. Add flour, salt, and milk and purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet. Sprinkle top of batter evenly with scallions.
- Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with salmon, sour cream, and capers.
SALMON PUFFS
Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.
Provided by TEXICANTWIN
Categories Appetizers and Snacks Pastries
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 29.5 g, Cholesterol 57.6 mg, Fat 34.8 g, Fiber 0.9 g, Protein 17 g, SaturatedFat 12.7 g, Sodium 648.4 mg, Sugar 2.2 g
SALMON AND CREAMCHEESE PUFFS
remembering bagels but in a fancy fingerfoodish way...
Provided by sigridverbert
Time 1h
Yield Makes Pieces
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C/fan 180C/gas 5.
- Poor the water and the milk in a saucepan, add the butter, the sugar and the salt, bring to boil. Remove the pan from the heat and poor the flour. Stir well, put the pan back on the heat and stir for one minute, what you should obtain is a ball of firm dough. Put the dough in a large bowl and allow it to cool for 10 minutes.
- Add one egg at a time in the dough, stirring well to incorporate each egg before adding the next one. Use only 4 eggs. Put the dough in a piping bag and put small amounts of dough (more or less of the dimensions of a nutshell) on an oven dish lined with baking paper. Use the fifth egg to make an eggwash: beat it with 1 tbsp milk and use it to brush the puffs. Add some poppyseed on top and bake the puffs in the oven for 10 minutes or untill they will be golden.
- Prepare the filling: cut the salmon in stripes and beat the creamcheese together with the dill, salt and pepper. Put the creamcheese in a piping bag.
- Let the puffs cool on a rack, then cut them in two, fill them with a dollup of creamcheese, add some stripes of smoked salmon and one or two salad-leaves. Put the other half of the puff on top and serve.
BABY CREAM PUFFS FILLED WITH SMOKED SALMON
Simple to make, the unfilled cream puffs freeze easily, then can be reheated and stuffed with this tasty smoked salmon filling just before serving. You can also serve the cream puffs for dessert filled with vanilla ice cream and covered with chocolate sauce-the French bistro classic, profiteroles.
Yield makes 30 appetizers
Number Of Ingredients 7
Steps:
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F. Cover a rimless cookie sheet with parchment paper or lightly grease a cookie sheet.
- To make the cream puffs, melt the butter in 1/2 cup boiling water in a saucepan over high heat. Add the flour all at once and stir until the mixture forms a solid mass. Cool for 3 to 4 minutes. Beat in the eggs one at a time and stir until the batter is smooth and glossy.
- Scoop heaping teaspoonfuls of the dough onto the cookie sheet, spacing them about 1 1/2 inches apart.
- Bake on the center rack for 10 minutes, then reduce the oven temperature to 325°F. Bake for 5 more minutes or until the cream puffs are dry and golden. Let cool.
- To make the filling, stir together the butter, chives, tarragon, and smoked salmon while the cream puffs bake.
- Fill the cooled cream puffs with the mixture just before serving.
Tips:
- To make the cream puffs, use a piping bag with a star tip to create even and consistent shapes.
- Bake the cream puffs until they are golden brown and puffed up, about 20-25 minutes.
- Let the cream puffs cool completely before filling them.
- For the smoked salmon filling, use high-quality smoked salmon that is thinly sliced.
- Mix the smoked salmon with cream cheese, sour cream, lemon juice, capers, and chives until well combined.
- Pipe the smoked salmon filling into the cream puffs using a piping bag with a star tip.
- Garnish the cream puffs with fresh herbs, such as chives or dill.
Conclusion:
These Smoked salmon-filled Baby Cream Puffs are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be prepared ahead of time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love