These delicate bites of puff pastry, smoked salmon, and cream cheese make a delicious appetizer or an elegant snack for any occasion. They are easy to prepare, look attractive, and taste great both warm and cold.
1.
Whether you have guests or simply want to treat yourself to something special, small puff pastry appetizers are always an excellent choice. They are versatile, quick to prepare, and look particularly appealing on any table. These puff pastry salmon rolls with creamy cream cheese are a classic that is guaranteed to delight everyone.
The combination of buttery, crispy puff pastry and tender, aromatic smoked salmon creates an incomparable flavor, while the cream cheese makes the filling pleasantly creamy. Fresh herbs like dill or spring onions lend the rolls a subtle seasoning and a fresh note that perfectly complements the salmon.
Ingredients (for approx. 20–25 pieces)
1 roll of puff pastry (rectangular, from the refrigerated section)
200 g smoked salmon (thinly sliced)
150 g cream cheese (plain or herbed)
2–3 spring onions (finely sliced)
1 egg yolk (for brushing)
1 tbsp milk or cream
1 tsp nigella seeds or sesame seeds for sprinkling
Fresh dill for decoration
Salt and pepper to taste
Preparation
Prepare the puff pastry
Roll out the puff pastry and place it on a baking sheet lined with parchment paper. It should be as evenly rectangular as possible so that the rolls will be nice and uniform later.
Spread the cream cheese
Spread the cream cheese evenly and thinly over the pastry. If desired, season it beforehand with a little pepper or fresh herbs (e.g., chives, dill, or parsley). Place
the salmon and spring onions on top
Place the smoked salmon in even slices on the pastry so that the surface is covered as completely as possible. Then sprinkle the finely sliced spring onions over the top.
Cut and roll:
Cut the puff pastry into strips about 6–7 cm wide. Carefully roll up each strip from one side to create a small pastry roll with salmon filling.
Portion the rolls:
Cut the long rolls into approximately…
Cut into 3–4 cm wide pieces. Tap the photo to view the full recipe.
2.
When guests are coming or you want to conjure up something special for yourself, small puff pastry appetizers are always an excellent choice. They are versatile, quick to prepare, and look particularly appealing on any table. These puff pastry salmon rolls with creamy cream cheese are a classic that is guaranteed to delight everyone.
The combination of buttery, crispy puff pastry and the tender, aromatic smoked salmon creates an incomparable flavor, while the cream cheese makes the filling pleasantly creamy. Fresh herbs such as dill or spring onions give the rolls a subtle seasoning and a fresh note that perfectly complements the salmon.
Ingredients (for approx. 20–25 pieces)
1 roll of puff pastry (rectangular, from the refrigerated section)
200 g smoked salmon (thinly sliced)
150 g cream cheese (plain or herbed)
2–3 spring onions (finely sliced)
1 egg yolk (for brushing)
1 tbsp milk or cream
1 tsp nigella seeds or sesame seeds for sprinkling
Fresh dill for decoration
Salt and pepper to taste
Preparation
Prepare the puff pastry
Roll out the puff pastry and place it on a baking sheet lined with parchment paper. It should be as evenly rectangular as possible so that the rolls will be nice and uniform later.
Spread the cream cheese
Spread the cream cheese evenly and thinly over the pastry. If desired, season it beforehand with a little pepper or fresh herbs (e.g., chives, dill, or parsley). Place
the salmon and spring onions on top
Place the smoked salmon in even slices on the pastry so that the surface is covered as completely as possible. Then sprinkle the finely sliced spring onions over the top.
Cut and roll:
Cut the puff pastry into strips about 6–7 cm wide. Carefully roll up each strip from one side to create a small pastry roll with salmon filling.
Portion the rolls:
The long
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Cut the rolls into pieces about 3–4 cm wide with a sharp knife. Each piece should look like a small snail roll.
Brush and bake
Whisk the egg yolk with 1 tbsp milk or cream. Brush the rolls with this mixture and sprinkle with nigella seeds or sesame seeds.
Bake at 180 °C (conventional oven) or 160 °C (fan oven) for about 20–25 minutes until golden brown.
Decorate and serve
Let cool slightly after baking. Garnish each roll with a small sprig of dill. Tap on the photo to see the full recipe.
3.
When guests are coming or you want to conjure up something special for yourself, small puff pastry appetizers are always an excellent choice. They are versatile, quick to prepare, and look particularly appealing on any table. These puff pastry salmon rolls with creamy cream cheese are a classic that is guaranteed to delight everyone.
The combination of buttery, crispy puff pastry and the tender, aromatic smoked salmon creates an incomparable flavor, while the cream cheese makes the filling pleasantly creamy. Fresh herbs such as dill or spring onions give the rolls a subtle seasoning and a fresh note that perfectly complements the salmon.
Ingredients (for approx. 20–25 pieces)
1 roll of puff pastry (rectangular, from the refrigerated section)
200 g smoked salmon (thinly sliced)
150 g cream cheese (plain or herbed)
2–3 spring onions (finely sliced)
1 egg yolk (for brushing)
1 tbsp milk or cream
1 tsp nigella seeds or sesame seeds for sprinkling
Fresh dill for decoration
Salt and pepper to taste
Preparation
Prepare the puff pastry
Roll out the puff pastry and place it on a baking sheet lined with parchment paper. It should be as evenly rectangular as possible so that the rolls will be nice and uniform later.
Spread the cream cheese
Spread the cream cheese evenly and thinly over the pastry. If desired, season it beforehand with a little pepper or fresh herbs (e.g., chives, dill, or parsley). Place
the salmon and spring onions on top
Place the smoked salmon in even slices on the pastry so that the surface is covered as completely as possible. Then sprinkle the thinly sliced spring onions over the top.
Cut and roll:
Cut the puff pastry into strips about 6–7 cm wide. Carefully roll each strip.
Discover more
oil
vinegar
Oil
Vinegar
Roll up from one side to create a small pastry roll with salmon filling.
Portion the rolls
Cut the long rolls into pieces about 3–4 cm wide with a sharp knife. Each piece should look like a small snail-shaped roll.
Brush and bake
Whisk the egg yolk with 1 tablespoon of milk or cream. Brush the rolls with this mixture and sprinkle with nigella seeds or sesame seeds.
Bake at 180 °C (conventional oven) or 160 °C (fan oven) for about 20–25 minutes until golden brown.
Decorate and serve
Let cool slightly after baking. Garnish each roll with a small sprig of dill and arrange on a platter.
Tips
For a spicier flavor, you can add a little garlic, horseradish, or lemon juice to the cream cheese.
The rolls taste great both warm and cold – perfect for a buffet, brunch, or as finger food.
Instead of salmon, other ingredients such as ham, cheese or vegetables can also be used.
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