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Creamy Smoked Salmon Puffs with Dill and Parmesan

Creamy Smoked Salmon Puffs with Dill and Parmesan
These little bites came together one morning when I wanted something special for weekend guests. The mix of smoky salmon and crème fraiche felt natural and the parmesan topping added a nice crunch. I figured they’d be a good way to start the day right with something light but satisfying.
Ingredients
  • 450ml / 1 1/2 cups crème fraiche, chilled to 4°C / 39°F
  • 120g / 4.3 oz smoked salmon roll, chilled
  • 40g / 1.4 oz smoked salmon roe
  • 30g / 1 oz grated parmesan cheese
  • 1 large egg
  • 60g / 1/4 cup fresh dill
  • 115g / 1/2 red onion, thinly sliced
  • Black pepper to taste
Instructions

1. Preheat your oven to 375°F or 190°C.

2. Gently whisk together the crème fraiche, egg, and a pinch of black pepper in a bowl until the mixture is smooth.

3. Add the thinly sliced red onion to the bowl and mix well to combine.

4. Cut the chilled smoked salmon roll into 18 equal pieces, making sure they are all the same size.

5. Spoon a small amount of the crème fraiche mixture onto each piece of smoked salmon, leaving a border of about 1/4 inch or 6 mm around the edges.

6. Top each piece with a dollop of smoked salmon roe and a sprinkle of grated parmesan cheese.

7. Place the puffs on a baking sheet lined with parchment paper, leaving about 1 inch or 2.5 cm of space between each puff.

8. Bake the puffs in the preheated oven for 12-15 minutes, or until they are lightly golden.

9. Remove the puffs from the oven and garnish with fresh dill.

10. Serve the puffs warm.

Tools
  • mixing bowl
  • whisk
  • spoon
  • parchment paper
  • baking sheet
  • oven

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