Smoked Salmon Blini Puffs

Smoked Salmon Blini Puffs

4 1
BOTTOM CRUST recipe

These caterer-style appetizers are so easy to make.  Simple and sophisticated...it just doesn't get any better.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 12 minutes
  • Cool: 10 minutes
  • Serves: 12

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Bottom Crust Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Recipe

Ingredients

  • 1/3 cup crème fraiche

  • 1 1/2 tsp. grated lemon zest

  • 1/8 tsp. freshly ground black pepper

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/2 of a 4-ounce package thinly sliced smoked salmon, cut into 12 pieces

  • 12 sprigs fresh dill

  • 3 tsp. black caviar, tobiko or salmon roe

Directions

  1. Heat the oven to 400°F.  Stir the crème fraiche, lemon zest and black pepper in a small bowl.

  2. Unfold the pastry sheet on a lightly floured surface.  Using a round cutter, cut the pastry sheet into 12 (2-inch) circles.  Place the pastry circles onto a baking sheet.  Prick the pastry circles thoroughly with a fork.

  3. Bake for 12 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet for 10 minutes.

  4. Spoon 2 teaspoons crème fraiche mixture on each pastry.  Top each with 1 piece salmon and 1 sprig dill.  Top with the caviar, if desired. 

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