Best 9 Smoked Salmon Stuffed Puffs Recipes

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Are you looking for a delectable and elegant appetizer that will impress your guests? Look no further than smoked salmon stuffed puffs! This dish combines the luxurious flavors of smoked salmon with a light and airy puff pastry, creating a perfect balance of flavors and textures. With just a few simple ingredients and a bit of time, you can create these delightful treats that are sure to be a hit at your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED SALMON PUFFS



Smoked Salmon Puffs image

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

1 Sheet Puff Pastry, thawed, see note 1
3 ounces Smoked Salmon (90 grams)
1/2 cup Cream Cheese
1/3 cup Finely Chopped Fresh Chives, see note 2
Splash of Lemon Juice
A pinch of Black Pepper

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

SMOKED SALMON PUFFS



Smoked Salmon Puffs image

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

One 9-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons white wine vinegar
3 sun-dried tomatoes (not packed in oil)
1 Kirby cucumber or 1/4 English cucumber
8 ounces cream cheese, at room temperature
2 tablespoons finely sliced chives
Kosher salt
2 ounces smoked salmon
1/2 teaspoon black sesame seeds

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 AND ASPARAGUS PUFFS



Smoked Salmon and Asparagus Puffs image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 8 to 10 servings (16 puffs)

Number Of Ingredients 13

3 ounces hot-smoked salmon
1/4 cup whipped cream cheese, at room temperature
2 tablespoons mayonnaise
1 1/2 teaspoons lemon zest
1 teaspoon roughly chopped fresh dill
1/2 teaspoon hot sauce
1/4 teaspoon smoked paprika
2 1/2 teaspoons roughly chopped chives
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling the dough
One 8-ounce can refrigerated crescent roll dough (8 pieces)
4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces
1 large egg

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 STUFFED PUFFS



SMOKED SALMON STUFFED PUFFS image

Categories     Fish

Yield 12 Servings

Number Of Ingredients 14

PUFFS
1 cup water
1 stick (4 ounces) unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
FILLING
1/2 pound sliced smoked salmon
1/4 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Steps:

  • 1. MAKE THE PUFFS Preheat the oven to 400° and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets. 2. In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined. Return to the heat and cook over moderate heat, stirring, for 1 minute. Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny. 3. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250°. 4. With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool. 5. MEANWHILE, MAKE THE FILLING In a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away. MAKE AHEAD The unfilled baked puffs can be frozen for up to 1 month; recrisp in a 325° oven. The filling can be refrigerated for up to 3 days.

MAUIGIRL'S SMOKED SALMON STUFFED PEA PODS



Mauigirl's Smoked Salmon Stuffed Pea Pods image

These are a cute and fresh idea for an appetizer or as a pretty addition to a festive vegetable tray. I used to steam the pea pods, but this uncooked method yields a nicer look without all the fuss.

Provided by mauigirl

Categories     Appetizers and Snacks     Beans and Peas

Time 30m

Yield 5

Number Of Ingredients 6

30 pods fresh snow peas, trimmed
1 (3 ounce) package cream cheese, softened
1 ounce smoked salmon, flaked
⅛ teaspoon garlic salt
1 pinch ground black pepper
1 pinch dried dill weed, or to taste

Steps:

  • Split each snow pea down one seam.
  • Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.

Nutrition Facts : Calories 75.7 calories, Carbohydrate 2.2 g, Cholesterol 20 mg, Fat 6.2 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 141.4 mg, Sugar 0.9 g

SALMON PUFFS



Salmon Puffs image

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

8 ounces smoked salmon, chopped
12 ounces crumbled feta cheese
¼ teaspoon ground black pepper
⅛ teaspoon minced garlic
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten

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

BABY CREAM PUFFS FILLED WITH SMOKED SALMON



Baby Cream Puffs Filled with Smoked Salmon image

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

4 tablespoons (1/2 stick) butter
1/2 cup all-purpose flour
2 eggs
4 tablespoons (1/2 stick) butter, softened
2 teaspoons minced fresh chives
1/2 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/2 cup finely minced smoked salmon

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.

SALMON STUFFED IN PUFF PASTRY



Salmon Stuffed in Puff Pastry image

Salmon Is my Favorite so I can go on and on. You'll just have to try it!!!!!!! I've also added canned crab meat to the filling.

Provided by Rita1652

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 salmon fillets, check to make sure there no bones
1 (10 ounce) box of chopped spinach, defrosted and squeezed dry
1 onion, sliced
3 garlic cloves, diced sauted with onions and cooled
1 box of defrosted frozen puff pastry sheet
1 (10 ounce) can cream of mushroom soup
1 teaspoon curry
salt and pepper
Old Bay Seasoning

Steps:

  • Roll out pastry slightly and cut each in half.
  • Season each salmon with salt, pepper and Old bay seasoning.
  • Place one salmon fillet on each pastry.
  • Then place 1/4 of the onions, garlic and spinach on top of each salmon.
  • Wrap up pastry over salmon twist and seal.
  • Bake in a 425 degree pre heated oven for 15 to 20 minutes.
  • Heat can soup with curry. Adding water to thin to consistency you like.
  • Place soup on bottom of plate then place Puffed pastry with salmon fillets on top.
  • Serve with plain Jasmine Rice.

MUSHROOM CAPS STUFFED WITH SMOKED SALMON



Mushroom Caps Stuffed With Smoked Salmon image

We smoke our own salmon, so I am always looking for something different to do with it. I often make mushroom caps stuffed with a crab mixture, so I thought, "Why not smoked salmon?" I think they go well together, and those who have eaten them really enjoy them.

Provided by Paja9203

Categories     Vegetable

Time 30m

Yield 18 mushrooms

Number Of Ingredients 11

18 jumbo mushrooms
175 g cream cheese, about 3/4 cup (light is fine)
1 tablespoon mayonnaise (light is fine)
175 g smoked salmon, about 3/4 cup
1/2 teaspoon dried dill
1 tablespoon fresh lemon juice
1 tablespoon margarine or 1 tablespoon butter
1/4 cup chopped parsley
1/2 cup fresh breadcrumb
2 tablespoons grated parmesan cheese
2 tablespoons margarine or 2 tablespoons butter, melted

Steps:

  • Clean mushrooms by wiping (do not wash.).
  • Take stems out of mushrooms and save for another purpose.
  • Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
  • Brush insides and outsides of mushrooms with olive oil.
  • Stuff mushrooms with cream cheese mixture, mounding it up a little.
  • Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
  • Bake at 375 degrees for 15 to 20 minutes.
  • The bread crumbs should be golden brown.
  • Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.

Tips:

  • For the best results, use high-quality smoked salmon. Look for salmon that is firm and has a deep pink color.
  • If you don't have puff pastry dough, you can use pie crust dough instead. Just be sure to roll it out thinly before baking.
  • Be careful not to overstuff the puffs. Otherwise, they will be difficult to seal and may burst open during baking.
  • To make sure the puffs are cooked through, insert a toothpick into the center of one. If it comes out clean, the puffs are done.
  • Serve the puffs warm or at room temperature. They can be enjoyed as an appetizer, main course, or snack.

Conclusion:

Smoked salmon stuffed puffs are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With a few simple ingredients, you can create a dish that is both flavorful and impressive.

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