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