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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 | Sprinkles and Sprouts
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  • 2 sheets puff pastry (200g each)
  • 4 tbsp 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.
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