Serve these elegant hors d’oeuvres made with wild Alaskan smoked salmon and buttery puff pastry at your next cocktail party along with something bubbly and bright or at brunch with friends and family.
Ingredients
4 ounces cream cheese, softened
2 scallions, white and green parts, very thinly sliced
1 tablespoon finely chopped fresh flat-leaf parsley
2 to 3 teaspoons finely chopped pickled jalapeño
1 cup flaked smoked salmon, skin and pin bones removed Available In Our Salmon Subscription Box
Freshly ground black pepper
All-purpose flour for dusting
1 package puff pastry (14 to 17 ounces), defrosted but chilled
1 large egg beaten with 1 tablespoon water
2 tablespoons everything bagel seasoning or toasted sesame seeds
Directions
Make the Filling
In a medium bowl, combine the cream cheese, scallions, parsley, pickled jalapeño, and smoked salmon. Season lightly with pepper.
Position a rack in the center of the oven and preheat to 400°F. Line a baking sheet with parchment paper.
Roll Out Pastry
While the oven preheats, on a lightly floured work surface, if working with a single sheet, cut the pastry into 2 equal pieces. Roll out each sheet to a 12-inch square, about ⅛-inch thick. Using a ruler or straight-edge, cut each sheet of pastry into 16 squares for a total of 32 pieces. Arrange 16 pieces on the baking sheet and brush with the egg wash.
Assemble the Puffs
Spoon 1 tablespoon of the mixture onto the 16 squares then place the remaining 16 squares on top, pressing to seal the edges. (You may have some leftover filling which is delicious on toast or bagels.) Brush the tops with egg wash and sprinkle with the everything bagel seasoning blend. Use the tines of a fork to crimp the edges. Trim the edges with a sharp knife to neaten if desired. Transfer the sheet to the freezer for 10 minutes, just until chilled.
Bake the Puffs and Serve
Bake the puffs until golden brown and risen, 20 to 22 minutes. Let cool slightly and serve.
Pro Tips
Pair it Up
Something crisp and bubbly with a bit of acid such as prosecco, cava, sparkling rosé, or Champagne to complement the richness of these cocktail bites.
Level It Up
Play around with the seasonings in the filling: add a pinch of garam masala, curry powder, or harissa. Swap the cream cheese with Boursin cheese for added flavor and richness.
Make it ahead
Make a double batch and freeze them (unbaked) for an impromptú cocktail party. Freeze them in a single layer before transferring to a sealable container. No need to thaw before baking.
