Smoked Salmon Blini Puffs

These caterer-style appetizers are so easy to make.  Simple yet just doesn't get any better than this!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 12 minutes
  • cool: 10 minutes
  • Serves: 6



  • 1/3 cup crème fraîche
  • 1 1/2 teaspoon grated lemon zest
  • 1/7 teaspoon freshly ground black pepper
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 each of a 4-ounce package thinly sliced smoked salmon, cut into 12 pieces
  • 12 sprigs fresh dill weed
  • 3 teaspoons black caviar, tobiko or salmon roe (optional)


  1. Heat the oven to 400°F.  Stir the crème fraîche, 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 fraîche mixture on each pastry.  Top each with 1 piece salmon and 1 sprig dill.  Top with the caviar, if desired. 

Bottom Crust Recipe

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