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!
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 canapé or appetiser.
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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Smoked Salmon and Dill Palmiers
Ingredients
- 2 sheets puff pastry (200g each)
- 4 tbsp 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 200ºC/180ºC 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 😉
Notes
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 200ºC for 25 minutes.
Annmarie says
I am so crazy about creative cooking. Omg!! these are so cute. Great iimagination man!!
Claire McEwen says
Thank you Annmarie 🙂
Debra @ Bowl Me Over says
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!
Claire McEwen says
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.
[email protected] says
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!!
Claire McEwen says
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!)
🙂
swayam says
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.
Claire McEwen says
Thank you Swayam, so kind of you to come on over.
I will definitely check out #SaucySaturdays
[email protected] Peas and Peonies says
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!
Claire McEwen says
Thank you so much Katalina, that is such a wonderful comment 🙂