This easy puff pastry salmon bites recipe is a quick and creamy appetiser perfect for parties or brunch. Made with soft chive cream cheese and smoky salmon, these golden bites are baked in a mini muffin tin for crisp edges and a rich, savoury centre. You can swap in plain cream cheese or your favourite herbs too!
Ingredients Needed
- 1 sheet puff pastry, thawed (about 250g)
- 210g (7.5 oz) whipped chive cream cheese, softened
- 85g (3 oz) smoked salmon, roughly chopped
- 1 tablespoon fresh dill, chopped (plus more for garnish)
How To Make Puff Pastry Salmon Bites
- Preheat the oven: Preheat your oven to 200°C (400°F), and lightly grease a mini muffin tin with 24 sections.
- Prepare the puff pastry: Lay the thawed puff pastry flat and prick all over with a fork. Cut into 25 even squares.
- Fill the muffin tin: Press 24 pastry squares into the mini muffin tin. Use a cocktail muddler or small spoon to help press the pastry into the cups.
- Make the filling: In a medium bowl, mix together the whipped chive cream cheese, chopped smoked salmon, and fresh dill until well combined.
- Add the filling: Evenly spoon the filling into the 24 puff pastry cups.
- Bake the bites: Bake for 12–15 minutes, or until golden and the cream cheese begins to lightly brown.
- Cool and serve: Let the bites cool in the tin for 5 minutes. Transfer to a serving platter and garnish with extra dill if desired.
Recipe Tips
- Thaw the puff pastry properly: Let it thaw in the fridge until soft but still cold. Don’t rush it in the microwave—it can get too sticky or uneven.
- Use whipped cream cheese: It’s lighter and mixes easier with the salmon and dill. Regular cream cheese may need softening first.
- Don’t overfill the cups: Fill each pastry just to the top. Too much filling can overflow and make the bites messy.
- Cool slightly before serving: Let the bites sit in the tin for 5 minutes so they hold their shape when removed.
How To Store Leftovers?
First, let the leftover Puff Pastry Salmon Bites cool until they reach room temperature. Then place them in an airtight container and store in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 bite (out of 24 servings)
- Calories: 90
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 120mg
- Potassium: 30mg
- Total Carbohydrate: 6g
- Protein: 3g
Try More Puff Pastry Appetizers:
Puff Pastry Salmon Bites
Description
This easy puff pastry salmon bites recipe is a quick and creamy appetiser perfect for parties or brunch. Made with soft chive cream cheese and smoky salmon, these golden bites are baked in a mini muffin tin for crisp edges and a rich, savoury centre. You can swap in plain cream cheese or your favourite herbs too!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F), and lightly grease a mini muffin tin with 24 sections.
- Prepare the puff pastry: Lay the thawed puff pastry flat and prick all over with a fork. Cut into 25 even squares.
- Fill the muffin tin: Press 24 pastry squares into the mini muffin tin. Use a cocktail muddler or small spoon to help press the pastry into the cups.
- Make the filling: In a medium bowl, mix together the whipped chive cream cheese, chopped smoked salmon, and fresh dill until well combined.
- Add the filling: Evenly spoon the filling into the 24 puff pastry cups.
- Bake the bites: Bake for 12–15 minutes, or until golden and the cream cheese begins to lightly brown.
- Cool and serve: Let the bites cool in the tin for 5 minutes. Transfer to a serving platter and garnish with extra dill if desired.
Notes
- Thaw the puff pastry properly: Let it thaw in the fridge until soft but still cold. Don’t rush it in the microwave—it can get too sticky or uneven.
- Use whipped cream cheese: It’s lighter and mixes easier with the salmon and dill. Regular cream cheese may need softening first.
- Don’t overfill the cups: Fill each pastry just to the top. Too much filling can overflow and make the bites messy.
- Cool slightly before serving: Let the bites sit in the tin for 5 minutes so they hold their shape when removed.