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Smoked Salmon Bites

A quick and easy brunch addition, just in time for Mother's Day!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Servings 12 servings


  • 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


  • 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. 


You'll want to make sure your puff pastry is thawed before using, but not out at room temperature for too long! I suggest keeping it in the fridge until ready to use!