2.
When guests arrive or you 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 the tender, aromatic smoked salmon creates an incomparable flavor, while the cream cheese makes the filling pleasantly creamy. Fresh herbs like 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 salmon and spring onions on top
Arrange the smoked salmon in even slices on the pastry, ensuring the surface is as completely covered 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 each strip up from one end to create a small pastry roll with the salmon filling.
Portion the rolls
Cut the long rolls into pieces about 3–4 cm wide with a sharp knife. Each piece should resemble 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.
Discover more
Smoked salmon
Minced meat
Bread
Cookies
Dill
Filling
Food
Puff pastry
Salmon
Snack
Cut the 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 approximately 20–25 minutes until golden brown.
Decorating and Serving
Let cool slightly after baking. Top each roll with a small sprig of dill. Tap the photo to view 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 like dill or spring onions give the rolls a delicate 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 (thinly sliced)
1 egg yolk (for brushing)
1 tbsp milk or cream
1 tsp nigella seeds or sesame seeds for sprinkling
Fresh dill for garnish
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 uniform later.
Spread the cream cheese
Even spread the cream cheese thinly and evenly 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
Arrange the smoked salmon in even slices on the dough so that the surface is covered as completely as possible. Then sprinkle the finely sliced spring onions over it.
Cut and roll
Cut the puff pastry into strips about 6–7 cm wide. Carefully roll each strip up from one side to create a small roll of dough with the 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 spiral.
Brush and bake
Whisk the egg yolk with 1 tablespoon of milk or cream. Brush the rolls with the mixture and sprinkle with nigella seeds or sesame seeds.
Bake at 180°C (conventional oven) or 160°C (fan oven) for approximately 20–25 minutes.
