Best 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.

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.

SMOKED SALMON PUFFS

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.)

MINI SALMON & DILL PUFFS

Steps:

• In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.
• Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.

CRISPY SALMON WITH GREEN HERB-CAPER SAUCE WITH ASPARAGUS CHEESE PUFFS

Steps:

• Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes.
• Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge.
• Serve the salmon with Asparagus Cheese Puffs.
• Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving.
• Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Bring milk and butter to a boil in a medium saucepan over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper.
• Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately.

SALMON PUFFS

Steps:

• Heat oil in deep fryer or in deep heavy saucepan until hot but not smoking.
• In a bowl, separate salmon with a fork.
• Add flour, egg, parsley, salt,lemon juice, and black pepper.
• Mix thoroughly.
• Add baking powder to 1/4 c. milk and with a fork beat until foamy
• Pour this mixture into salmon and mix until well blended.
• Using 2 teaspoons, scoop up mixture with one spoon and with the other spoon, slide mixture into the hot oil.
• The puffs will cook quickly and are done as soon as they are brown.
• Remove puffs from oil with a slotted spoon and place on paper towels to drain.
• Serve immediately with tartar sauce or cocktail sauce.

SALMON CREAM CHEESE PUFFS

Steps:

• Thaw puff pastry sheet. Cut into 6 squares.
• Preheat oven to 425 degrees F.
• Mix salmon, cream cheese, sour cream, parsley, green onions, seasoning, hot sauce and salt & pepper.
• Scoop about 1/4 to 1/2 cup salmon mixture onto each puff pastry square.
• Bring corners of puff pastry together and pinch closed.
• Combine egg & water for an egg wash and brush on top of puff pastry.
• Cook in 425 oven for 20 minutes.

SALMON PUFFS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mash bones and flake ham with juices.
• Add remaining ingredients combining well.
• Pack lightly into 6 well buttered custard cups or small casseroles.
• Place custard cups in a pan of hot water.
• Bake for 30 minutes.
• Serve with your favourite tomato sauce.

SMOKED SALMON STUFFED PUFFS

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.

SALMON PUFFS

Steps:

• Bake pastry shells according to package directions. Meanwhile, combine the preserves, horseradish and vinegar in a saucepan. Cook over medium heat until heated through, about 5 minutes. Stir in salmon and heat through. Spoon into pastry shells or over toast. If desired, top with minced chives. Serve immediately.

BABY CREAM PUFFS FILLED WITH 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 AND CREAMCHEESE PUFFS

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.

MINI SALMON & DILL PUFFS

Steps:

• In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.
• Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.

SALMON PUFFS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. While the oven is heating, prepare the salmon mixture. Mix together both packages of pink salmon, the smoked salmon, the shallot, the cream cheese and the dill. You might not use all of the cream cheese; the mixture should be creamy, but not runny.
• Unfold both sheets of puff pastry. Cut each sheet into rectangles along the line of the fold. Cut each rectangle into 5 equal pieces.
• Take a piece of puff pastry, and gently stretch it a little with your fingers, being careful not to tear it. Put a generous spoonful of the salmon mixture into the middle of the pastry. Pull up the sides to create a "pouch." Repeat with the remaining pastry. Bake at 400 degrees for 10 to 15 minutes, or until pastry is puffed and golden.
• Note: These can be made ahead and frozen unbaked. Bake from frozen for a little bit longer than if the pastry was thawed. You may want to line the baking sheet with parchment paper to protect the bottoms from getting too dark if you bake from frozen.