Puff Pastry Smoked Salmon Rolls – So Good You’ll Want to Bake Two Next Time!

There are some recipes that disappear from the plate almost as quickly as they come out of the oven. These puff pastry smoked salmon rolls are exactly that kind of dish. Flaky, buttery layers of golden pastry wrapped around silky smoked salmon, creamy filling, and fresh herbs—every bite is crisp, savory, and utterly irresistible.

The first time I made these, I assumed I’d have leftovers. I was wrong. They were gone in minutes. The second time, I doubled the batch. Still gone. Consider yourself warned: one batch is never enough.

Whether you’re hosting brunch, planning a holiday appetizer spread, or just craving something indulgent yet simple, these smoked salmon puff pastry rolls deliver every single time. They look impressive, taste luxurious, and come together far more easily than you’d expect.

Let’s dive into why this recipe works, how to perfect it, and why you’ll keep coming back to it again and again.

Why Puff Pastry and Smoked Salmon Are a Perfect Match

Puff pastry is one of those magical ingredients that instantly elevates any dish. Its delicate, airy layers provide the perfect contrast to rich fillings. Smoked salmon, on the other hand, brings saltiness, depth, and a touch of elegance that pairs beautifully with buttery pastry.

Together, they create a balance of:

Crisp and creamy
Rich and fresh
Comforting and refined

Add a lightly seasoned cream cheese filling, a hint of lemon, and fresh herbs, and you’ve got a flavor combination that feels both classic and exciting.

Perfect for Any Occasion

One of the best things about puff pastry smoked salmon rolls is their versatility. They fit seamlessly into so many moments:

Brunch tables alongside eggs and fresh fruit
Holiday gatherings as an elegant appetizer
Afternoon tea with a glass of sparkling water or prosecco
Casual entertaining when you want something special without stress
Meal prep snacks that reheat beautifully

They’re fancy enough to impress guests but easy enough to make on a quiet weekend at home.

Ingredients You’ll Need

This recipe keeps things simple, allowing each ingredient to shine.

For the Rolls

1 sheet puff pastry, thawed
120–150 g smoked salmon, thinly sliced
150 g cream cheese, softened
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1–2 tablespoons fresh dill or chives, finely chopped
Freshly ground black pepper, to taste

For Brushing

1 egg, beaten (egg wash)

Optional Add-Ins

Capers, finely chopped
Dijon mustard (½ teaspoon for extra depth)
Red onion, very thinly sliced
Spinach or arugula leaves

Choosing the Right Smoked Salmon

Not all smoked salmon is created equal, and the quality really matters here.

Look for:

Cold-smoked salmon for a silky texture
Thin slices that layer easily
A fresh, clean aroma (never overly fishy)

Avoid:

Very thick or chunky cuts
Overly salty varieties

If possible, choose salmon labeled “lox” or “Scottish smoked salmon” for the best flavor and texture.

Puff Pastry Tips for Success

Puff pastry can feel intimidating, but store-bought pastry makes this recipe incredibly accessible.

Key tips:

Thaw in the refrigerator, not at room temperature
Keep it cold until ready to use
Roll gently—don’t press out the layers
Use a sharp knife for clean cuts

If the pastry gets too warm, pop it back in the fridge for 10 minutes before baking.

Step-by-Step Instructions

1. Prepare the Creamy Filling

In a bowl, mix together the softened cream cheese, lemon juice, lemon zest, chopped herbs, and black pepper. Stir until smooth and spreadable.

Taste and adjust seasoning if needed. The filling should be bright, creamy, and lightly tangy.

2. Roll Out the Puff Pastry

Lightly flour your work surface and gently roll out the puff pastry into a rectangle, about 3 mm thick.

Try to keep the edges neat—this helps the rolls bake evenly and look polished.

3. Spread the Filling

Using an offset spatula or the back of a spoon, spread the cream cheese mixture evenly over the puff pastry, leaving a 1–2 cm border along one long edge.

This border will help seal the roll.

4. Add the Smoked Salmon

Lay the smoked salmon slices evenly over the cream cheese layer. Avoid overlapping too much—thin, even layers work best.

If using optional add-ins like capers or red onion, sprinkle them evenly at this stage.

5. Roll It Up

Starting from the long edge without the border, gently roll the pastry into a tight log.

Brush the empty border with a little egg wash, then press gently to seal the seam.

Wrap the log in parchment paper and refrigerate for 20–30 minutes. This step is crucial for clean slicing.

6. Slice the Rolls

Preheat your oven to 200°C (400°F).

Remove the chilled log from the fridge and slice into 2–3 cm thick rounds using a sharp knife.

Wipe the blade between cuts for neat edges.

7. Brush and Bake

Place the rolls cut-side up on a lined baking tray, spacing them slightly apart.

Brush the tops lightly with egg wash.

Bake for 18–22 minutes, or until puffed, golden, and crisp.

8. Cool Slightly and Serve

Allow the rolls to cool for 5 minutes before serving. They’re best enjoyed warm but are just as delicious at room temperature.

Why Chilling Before Baking Matters

This step might seem small, but it makes a huge difference.

Chilling:

Firms up the filling
Keeps the pastry layers distinct
Prevents spreading during baking
Results in cleaner, taller spirals

If you’re short on time, even 15 minutes in the fridge helps.

Flavor Variations to Try

Once you’ve mastered the base recipe, the variations are endless.

Scandinavian Style

Add a touch of horseradish
Use extra dill
Finish with a sprinkle of flaky salt

Lemon & Herb

Add parsley and chives
Increase lemon zest
Serve with lemon wedges

Creamy Spinach Salmon Rolls

Add finely chopped sautéed spinach
Increase cream cheese slightly

Everything Bagel Twist

Sprinkle everything bagel seasoning on top before baking

Serving Suggestions

These rolls are wonderful on their own, but they also pair beautifully with:

A light green salad with lemon vinaigrette
Fresh cucumber slices
Scrambled eggs or poached eggs
A glass of sparkling wine or citrus mocktail

For brunch, arrange them on a platter with fresh herbs and lemon slices for an elegant presentation.

Make-Ahead and Storage Tips

Make Ahead

Assemble the log up to 24 hours in advance
Keep wrapped tightly in the fridge
Slice and bake just before serving

Freezing

Freeze sliced, unbaked rolls
Bake straight from frozen, adding 3–5 minutes

Storage

Store baked rolls in an airtight container
Refrigerate up to 3 days

Reheating

Reheat in the oven at 180°C (350°F) for 5–7 minutes
Avoid microwaving to keep them crisp

Common Mistakes and How to Avoid Them

Overfilling
Too much filling causes leaking. Keep layers thin and even.

Skipping the chill
Warm pastry spreads and loses shape.

Dull knife
A sharp blade ensures clean spirals.

Overbaking
Watch closely in the last few minutes—golden is perfect.

Why You’ll Want to Bake Two Next Time

There’s something about these puff pastry smoked salmon rolls that makes them disappear fast. Maybe it’s the flaky layers. Maybe it’s the creamy, savory filling. Or maybe it’s the way they feel both indulgent and comforting at the same time.

Whatever the reason, they have a habit of vanishing before you even realize it.

So trust me on this one—next time, bake two batches.

Your future self (and your guests) will thank you.

Final Thoughts

These puff pastry smoked salmon rolls are proof that simple ingredients, treated with care, can create something truly special. They’re elegant without being fussy, impressive without being complicated, and so delicious they rarely last long.

Whether you’re baking them for a special occasion or just because you feel like treating yourself, this is one recipe that deserves a permanent place in your rotation.

And when they’re gone in minutes?

Don’t say I didn’t warn you.

TIPS RECIPES

dimanche 4 janvier 2026

Puff pastry smoked salmon rolls, so gone that you’ll want to bake two next time!