Salmon Puffs Recipe - Allrecipes.com
Salmon Puffs Recipe
  • READY IN 1 hr

Salmon Puffs

Recipe by  

"Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too."

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Ingredients Edit and Save

Original recipe makes 16 puff pastries Change Servings
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  • PREP

    40 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. Combine smoked salmon, feta cheese, black pepper and garlic.
  3. Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
  4. Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.
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Footnotes

  • Editor's Note:
  • This recipe can be made ahead and frozen. Bake, still frozen, in a 400 degrees F (200 degrees C) oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until pastry is golden and filling is hot.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2010

I used fresh salmon and drizzled it with 3T of olive oil and sprinkled with salt and pepper then baked it in the oven at 400* for about 10 minutes. I let it cool for a few minutes and then flaked it with a fork and combined it with the other ingredients. I also cut the puff pastry into smaller sections, as the packets get much bigger when they bake. Some of my packs did split open, so I would probably fill them less and also try to rub some egg on the seam to make them stay together better when baking. Overall it was delish!

 
Most Helpful Critical Review
Feb 01, 2010

I found the combination of feta cheese and smoked salmon too salty. This recipe would be better with fresh cooked salmon or substitue feta cheese with cream cheese. There needs to be more balance for all the salt.

 
Sep 07, 2003

I made a few changes since my family doesn't care for Feta cheese. I mixed finely chopped green onion with 1/2 cup cream cheese and 1/2 cup Miracle Whip, 1/4 cup finely grated Parmesan cheese and the salmon; then I filled puff pastry shells and baked according to instructions. This recipe made a wonderful appetizer tray for our fishing club's outdoor BBQ. Thanks Kay.

 
Jan 18, 2003

Instead of puff pastry, I used bisquick and rolled it out way thin. That was good too. I love seafood. Good recipe.

 
Oct 28, 2003

First off, this recipe is not as difficult as it may first appear. I had dinner on the table in 45 minutes. This dish has great presentation; my husband said it was "fancy." The filling is very rich. A little goes a long way so be sparing. In the future I will probably add some spinach as the author suggested for more color, nutrition, and variety. Overall, a lovely dish for the not-too-picky eater.

 
Jan 08, 2008

I omitted the cheese - didn't want any special trips to the store. These are delish. I put lemon zest, S&P on the fish that I cubed and dried very well. Be sure to refrigerate the dough parcels for about 15 minutes before baking. Serve with a dill sauce, creme fraiche or alone...they are wonderful and simple.

 
Oct 28, 2003

This was real tasty, just got done eating it. I made it half peppered smoked salmon & half tiny shrimp and it was exceptional. Great recipe!!

 
Sep 07, 2008

Great recipe! After reading the reviews and I used Bisquick as well instead of the frozen puffs. The result was a smaller dumpling version of the puffs which was good but maybe the frozen puffs could have made it a bit more airy or crispy. I substituted the feta for reduced fat cream cheese, then added green onions and spinach. They were fantastic! Thanks for this recipe!

 

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Nutrition

  • Calories
  • 499 kcal
  • 25%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 34.8 g
  • 53%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 648 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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