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    Home > Meal Type > Appetizers and Starters

    Smoked Salmon and Dill Palmiers

    Updated: Jun 22nd 2021 โ€ข Published: Jul 25th 2015 โ€ข 10 Comments

    Jump to Recipe SaveSaved!

    Smoked salmon and champagne! A decadent and pretty perfect way to welcome in Saturday evening. These savoury palmiers are the perfect little nibble. They are simple to make, can be prepared in advance and taste amazing. That is a pretty awesome combination!

    Smoked Salmon and Dill Palmiers. A great, prepare ahead appetiser (appetizer) that is simple to make and tastes sensational.

    Traditionally palmiers are filled with a sugar and butter filling and then baked until crisp. These savoury palmiers are filled with smoked salmon, cream cheese and fresh dill. I tend to make them slightly thicker than the sweet version, making them great as a canapรฉ or appetiser.

    Smoked Salmon and Dill Palmiers. A great, prepare ahead appetiser (appetizer) that is simple to make and tastes sensational.

    You could use your own puff pastry, well a rough puff pastry (as who has time to roll and fold pastry 50 times!) but today (and most days!) I used shop bought puff pastry. It gives great results and is already rolled into perfect squares.

    They are best serve warm or at room temperature as cold puff pastry tends to leave a funny film in your mouth. But seen as you can prepare these in advance and then chill/freeze until you are ready to bake them, you can get all the prep done beforehand. Then as your guest arrive, pop a tray in the oven. Within 20 minutes you are ready to serve warm homemade pastries, hand them round, crown yourself a domestic goddess and celebrate with another glass of champagne!


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    Print Recipe
    5 from 4 votes

    Smoked Salmon and Dill Palmiers

    Smoked Salmon and Dill Palmiers. A great, prepare ahead appetiser (appetizer) that is simple to make and tastes sensational.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 30
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    • 2 sheets puff pastry (200g each)
    • 4 tablespoon cream cheese
    • 120 g smoked salmon
    • small bunch fresh dill
    • 1 egg

    Instructions

    • Remove the pastry from the freezer and allow to thaw slightly.
    • Spread the cream cheese in a thin even layer over both sheets of pastry.
    • Lay the smoked salmon over the pastry ensuring you have covered it evenly.
    • Use scissors to snip the dill up and sprinkle it over the smoked salmon.
    • With a small knife carefully mark the centre of your pastry with a small dent (do not cut through the pastry) This is your half way point.
    • Tightly roll up one side of the pastry until you reach the half way mark.
    • Repeat with the other side.
    • Brush the log with the egg wash.
    • Slice into 1cm-thick pieces and place onto a baking sheet lined with cooking paper.
    • Chill until ready to bake, (See notes for freezing options)
    • Heat oven to 200ยบC/180ยบC fan forced/Gas mark 6.
    • Bake for 20 mins until they are golden brown.
    • Allow to cool on a rack before serving. Glass of champers - optional but recommended ๐Ÿ˜‰

    Notes

    TO FREEZE
    After cutting, freeze on a tray until solid. Transfer to a tupperware container and keep for up to 2 months.
    To bake from frozen cook at 200ยบC for 25 minutes.
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    Smoked Salmon and Dill Palmiers. A great, prepare ahead appetiser (appetizer) that is simple to make and tastes sensational.

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    Reader Interactions

    Comments

    1. Annmarie says

      July 30, 2015 at 12:44 pm

      I am so crazy about creative cooking. Omg!! these are so cute. Great iimagination man!!

      Reply
      • Claire McEwen says

        July 30, 2015 at 2:56 pm

        Thank you Annmarie ๐Ÿ™‚

        Reply
    2. Debra @ Bowl Me Over says

      July 29, 2015 at 7:07 am

      These look like the perfect bite! Salmon is my very favorite! Hey popping over to say thanks so much for joining us at Try a Bite Tuesday - just tweeted out your delicious recipe, pinned it too! Hope to see you next week!

      Reply
      • Claire McEwen says

        July 29, 2015 at 8:07 am

        Thank you for popping by Debra. I need to come back over and check out all the new links, as there was only a few when I submitted my link.

        Reply
    3. [email protected] says

      July 28, 2015 at 4:59 am

      5 stars
      OMG, this is TOTALLY my kind of food! I really struggle with appetiser ideas, I don't know why. Pinning so I don't lose it!!

      Reply
      • Claire McEwen says

        July 28, 2015 at 9:11 am

        Thank you Nagi, I love appetisers, it is the end of the meal I always struggle with. I have no natural instinct for sweet dishes.
        I love that these can be made ahead of time, it takes so much stress out of the equation.
        (They can also be made super quickly if you get the munchies, which I know a fellow carb queen will understand!)
        ๐Ÿ™‚

        Reply
    4. swayam says

      July 28, 2015 at 3:07 am

      These look so so good. I am so sorry to hear that you lost a friend too.. I lost a very close friend at the age of 14 to brain tumor.. That was so so rough. I can imagine what you feel at times... As for the chicken, well you got me drooling over these palmiers babe! Pls do link up at #SaucySaturdays , a party i co host!! You will find many good bloggers there and we share all posts on Pinterest and every other SM.

      Reply
      • Claire McEwen says

        July 28, 2015 at 9:09 am

        Thank you Swayam, so kind of you to come on over.

        I will definitely check out #SaucySaturdays

        Reply
    5. [email protected] Peas and Peonies says

      July 27, 2015 at 11:38 pm

      wow I am so impressed, I have never had a savory palmier, but it just hit me what a creative and amazing idea this is, having smoked salmon wrapped in a buttery and flaky curst is so cute and delicious!

      Reply
      • Claire McEwen says

        July 27, 2015 at 11:42 pm

        Thank you so much Katalina, that is such a wonderful comment ๐Ÿ™‚

        Reply

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