Best Smoked Salmon Puffs Recipes

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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 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 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.

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.

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