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Smoked Salmon & Goat Cheese Puff Pastry

Smoked Salmon & Goat Cheese Puff Pastry
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The Smoked Salmon & Goat Cheese Puff Pastry is an elegant and easy-to-make appetizer that features flaky, buttery puff pastry topped with smoky smoked salmon, creamy tangy goat cheese, fresh dill, and bright lemon zest. Perfect for dinner parties, holiday spreads, or any occasion that calls for impressive yet effortless dishes, this recipe delivers a delightful combination of flavors and textures with minimal ingredients and preparation time.

Ingredients

Pastry Base

  • Puff pastry sheets (thawed according to package instructions)

Filling

  • Goat cheese, softened (about 4 oz)
  • Lemon zest (from 1 lemon)
  • Fresh dill, chopped (2 tbsp, plus extra for garnish)
  • Smoked salmon slices (6-8 oz, quality preferred)
  • Capers (optional, 1-2 tbsp)

Finishing

  • Egg wash (1 beaten egg)
  • Lemon wedges (for serving)
  • Thinly sliced scallions or additional fresh herbs (optional, for garnish)

Instructions

  1. Prepare the Puff Pastry: Thaw puff pastry sheets according to package instructions until pliable but still cold. Preheat oven to 400°F (200°C). Lightly flour your work surface and roll out the pastry to smooth any creases.
  2. Cut and Shape: Cut the puff pastry into uniform squares or rectangles about 3×3 inches. Lightly score the edges of each piece without cutting through to create a border that will puff up during baking.
  3. Add the Goat Cheese Layer: In a small bowl, mix softened goat cheese with lemon zest and chopped dill. Spread a thin, even layer of this mixture onto each pastry square, leaving the edges clear.
  4. Top with Smoked Salmon: Arrange slices or small pieces of smoked salmon evenly over the goat cheese layer. Optionally, add a few capers or sprinkle extra fresh herbs to enhance flavor.
  5. Egg Wash and Bake: Brush the edges of each pastry piece with the beaten egg wash to achieve a golden color. Place the pastries on a baking sheet lined with parchment paper, spaced apart to allow even baking. Bake for 12 to 15 minutes, or until the pastry is puffed and golden brown.
  6. Garnish and Serve: Allow the pastries to cool slightly after baking. Garnish with additional fresh dill, a squeeze of lemon juice, or thinly sliced scallions. Serve warm or at room temperature.

Notes

  • Keep puff pastry cold before baking to ensure maximum flakiness.
  • Use just enough goat cheese and smoked salmon to avoid soggy pastry.
  • Softened goat cheese spreads more easily and blends best with herbs and lemon zest.
  • Leave space between pastries on the baking sheet for even baking.
  • Add fresh herbs after baking to keep their flavor bright and fresh.
  • Store leftover pastries in an airtight container in the fridge up to 2 days; avoid stacking or separate layers with parchment paper.
  • Uncooked puff pastry squares can be frozen for up to 1 month before adding toppings; bake from thawed state.
  • Reheat leftovers in the oven at 350°F (175°C) for 5–7 minutes; avoid microwaving to prevent sogginess.

Nutrition

Keywords: smoked salmon, goat cheese, puff pastry, appetizer, snack, brunch, elegant, easy recipe, make ahead

Find it online: https://marysplate.com/smoked-salmon-goat-cheese-puff-pastry/