Smoked Salmon Blini Puffs

Campbell's Smoked Salmon Blini Puffs Recipe

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

At a glance


20 min.


1 hr. 22 min.



Thaw: 40 min.

Bake: 12 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/3 cup French sour cream (crème fraiche)
1 1/2 teaspoons grated lemon zest
1/8 teaspoon freshly 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 fresh dill weed
3 teaspoons black caviar, tobiko or salmon roe

How to Make It

  • 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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