A quick and easy (not to mention fancy!) addition to your brunch this weekend. We love these Smoked Salmon Bites for evening parties as well!
With a whole lot of Mother’s Day brunching about to go down this weekend, I thought it a great time to share one of our favourite go to brunch recipes. These Smoked Salmon Bites are so easy to make, but look so fancy- pretty much my favourite thing ever!
Puff pastry is the real hero here- coming in to save the day once again.
I love puff pastry for all sorts of brunch dishes. From quick quiches to homemade poptarts, I can always find a way to use it! And in this case, it’s the perfect vessel for a little sour cream and smoked salmon! Top it with a bit of fresh dill and these Smoked Salmon Bites are sure to be the star of your brunch!
I think these are also adorable if you cut the puff pastry with a round cutter. It’s definitely one more step but so worth it!
And while smoked salmon is usually paired with creme fraiche or cream cheese- I opt to make my own mixture here. Feel free to use just cream cheese though if you’re really swamped for time.
Make ahead tip: Cook the puff pastry up to a day ahead of time. You can just quickly warm them up in the oven before serving.
Smoked Salmon Bites
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 egg whisked
- 4-6 ounces smoked salmon
- 2 tsp fresh or dried dill finely chopped
- 1/2 cup sour cream
- 2 ounces cream cheese softened
- dill for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Slightly roll out your puff pastry sheet. Use flour as needed. Using a sharp knife, cut pastry into 12 equal pieces. Prick squares with a fork, to reduce pastry rising too much in oven. Place on parchment lined baking sheet.
- Brush pastry with egg wash (use your 1 egg whisked with a touch of water!) Top with chopped dill. Place in oven for 10-12 minutes until slightly golden.
In the meantime, mix sour cream and cream cheese together until well incorporated. Season with salt and pepper. - Remove from oven and let cool, 4-5 minutes.
- Top with a dollop of cream mixture, a piece of the smoked salmon and a sprig of dill. Serve immediately.
Notes
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