Simple recipe with big impact: These puff pastry rolls with salmon are elegant yet simple. If you ever need to bake something savory for an event, you should definitely try this recipe!
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The Perfect Party Snack
Puff pastry salmon rolls are a great party recipe for several reasons. Finger food that can be enjoyed easily with a glass of sparkling wine or juice is always practical.
The preparation time for the salmon puff pastry rolls is just 20 minutes (plus the same amount of baking time). You can make them a few hours in advance—or even much earlier, freeze them, and quickly reheat them before serving. Most importantly, these salmon puff pastry bites taste amazing: savory, flavorful, crispy, and delicious.
They’re not just ideal for parties; they’re also great for picnics, brunches, or even as dinner when paired with a big salad. So, what are you waiting for? 😉
Ingredients for Salmon Puff Pastry Rolls
You’ll only need three main ingredients for this recipe; the rest is optional. It doesn’t get any easier than this!
Puff pastry: You can make puff pastry yourself, but using store-bought puff pastry is much quicker and easier. I recommend the refrigerated rolls from the grocery store, as they are the right size and don’t need to be thawed, unlike frozen sheets.
Salmon: Specifically smoked salmon, which provides a refined flavor and a lovely appearance for the salmon puff pastry rolls. Ideally, choose organic quality.
Herb cream cheese: This holds the filling together and makes it creamy and delicious. I usually buy pre-seasoned cream cheese with herbs, but you can also use plain cream cheese and season it yourself with salt, pepper, and spices.
Preparation in 3 Steps
Prepare the filling: Start by cutting the smoked salmon into small pieces with a large sharp knife and mix it with the cream cheese. Be careful not to mash the salmon; handle it gently.
Roll the salmon puff pastry rolls: Spread the cream cheese mixture onto the puff pastry, roll it up, and cut it into slices. Use a very sharp knife to slice cleanly without pressing, so the filling doesn’t spill out.
Bake the salmon rolls: For a shiny finish, brush the rolls with a mixture of egg yolk and milk. Bake them until they turn golden brown but not too dark.
Tips for Perfect Puff Pastry Salmon Rolls
This recipe is straightforward, but presentation matters. Here are a few tips for making them look perfect: If the filled and rolled puff pastry feels too soft, place it in the freezer or fridge for about 10 minutes. This will make it firm enough to slice cleanly.
If the unbaked rolls look slightly uneven or oval, simply reshape them briefly with your hands before placing them in the oven.
Simple and Delicious Variations
This is a base recipe for puff pastry salmon rolls that you can customize easily: Add fresh herbs, such as dill, which pairs wonderfully with smoked salmon. Substitute cream cheese with crème fraîche. Add a bit of grated cheese to the filling.
To keep the proportions balanced, use about 100g of smoked salmon and 50-60g of grated cheese.
How to Store Puff Pastry Salmon Rolls
Like most puff pastry dishes, these salmon rolls taste best freshly baked—either warm from the oven or a few hours later if stored in aluminum foil or a container and reheated briefly in the oven.
If you want to freeze them, it’s no problem! For best results, bake them slightly lighter, let them cool, and store them in an airtight container. When ready to serve, let them thaw slowly in the container and then reheat them for a few minutes in the oven.
Enjoy your puff pastry salmon rolls! Feel free to check out my other savory snack recipes, like pizza snails, puff pastry roses and the cheese muffins!
Recipe Card
Puff Pastry Rolls
Ingredients
- 1 sheet of puff pastry, 275g, refrigerated
- 140 grams (1 cups) about 5 oz smoked salmon
- 150 grams (¾ cup) about 5.3 oz herbed cream cheese
- 1 tablespoon fresh dill, optional
- 1 medium egg yolk
- 1 teaspoon milk
Instructions
- Finely chop the smoked salmon with a large, sharp knife. Stir the dill into the cream cheese, and season the mixture with salt and pepper, if desired. Carefully fold the salmon pieces into the cream cheese mixture.
- Preheat your oven to 200°C (392°F) top and bottom heat. Unroll the puff pastry and spoon the filling onto the pastry. Spread it out evenly, leaving a small strip (about 0.5–1 cm) at the top edge uncovered to seal the roll later.
- Roll up the puff pastry tightly from the long side into a log. Gently press the seam to seal it. Using a sharp knife, slice the roll into pieces about 1.5–2.5 cm (0.6–1 inch) thick. Carefully place the rolls onto a baking sheet lined with parchment paper.
- Whisk together the egg yolk and milk. Brush the rolls with this mixture. Bake the pinwheels for about 17–21 minutes, depending on their size and thickness, until golden brown.
Notes
- Quantity and Size: For mini rolls, slice the roll into thinner pieces (about 1–1.5 cm). This will yield around 25 pieces. For larger rolls, slice the roll into thicker pieces (2–3 cm).
- Perfect Shape: If the rolled-up pastry feels too soft and difficult to handle, place it in the freezer or refrigerator for about 10 minutes to firm up before slicing. After cutting, you can also gently reshape each pinwheel with your hands to make them perfectly round before placing them on the baking sheet.
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