Smoked Salmon Blini Puffs

Campbell's Smoked Salmon Blini Puffs Recipe

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

At a glance

Prep

20 min.

Total

1 hr. 22 min.

Serves

6

Servings: 2 pieces each

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 crème fraîche
1 1/2 teaspoons grated lemon zest
1/8 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 salmon, smoked, cut into 12 pieces
12 sprigs fresh dill weed
3 teaspoons black caviar, tobiko or salmon roe (optional)

How to Make It

  • 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. 

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Recipe Nutritional Information

Made With

Pepperidge Farm® Puff Pastry Sheets

calories

230

totalfat

16.443g

saturatedfat

8.315g

cholesterol

38mg

sodium

319.617mg

totalcarbohydrate

19.286g

dietaryfiber

1.057g

protein

7.533g

vitamina

6%DV

vitaminc

2%DV

calcium

2%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Recipe Note: Customize the recipe by cutting the pastry into shapes other than circles.  Try stars or hearts- just make sure that the cutter measures about 2 inches across.

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RID#60671