Turn up the flavour for easy entertaining with these delightful Smoked Salmon Puffs. The classic flavour combination of creamy salmon pâté marries perfectly with the freshness of the dill and sits scrumptiously on top of a light flaky puff base. The only challenge will be not eating them all before your guests arrive!
Spelt Pastry Rounds With Hot Smoked Salmon Pâté
Serves: 45
Skill Level: Easy
Ingredients
- 445g pack Carême Spelt Butter Puff Pastry, defrosted
- 300g hot smoked salmon
- 250g cream cheese
- Juice of a medium lemon
- 2 tbsp chopped dill fronds (+ more to serve)
Method
- Unroll the thawed pastry and place on a floured benchtop. Using a 5.5-6cm round cutter, cut disks of pastry from the dough. Re-roll the remaining pastry once and cut as many disks of dough as possible. Place disks on two lined baking sheets and place cookie cutters in the corners of each baking sheet. Top each with a second baking sheet and bake the discs for 12-15 minutes until golden. Then remove from oven and set aside to cool completely before topping and serving.
- TIP: You can prepare these 1-2 days before and store them until ready to serve in an airtight container on your benchtop.
- In a bowl combine the hot smoked salmon, cream cheese lemon and dill and using a fork mix until well combined. Set aside in the refrigerator until ready to serve.
- When ready to serve, add a dollop of smoked salmon mixture to the top of the pre-baked all butter rounds (either with a spoon or piping bag with large round tip) and top with a sprig of dill.
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