A canapé that feels instantly elegant
If there’s one puff pastry bite that never fails to impress, it’s this one. Smoked salmon, dill, and crème fraîche are timeless partners, and when served in crisp little pastry cups, they’re both indulgent and refreshingly light.
Why this trio works so beautifully
Smoked salmon brings richness and saltiness, crème fraîche offers creamy tang, and dill cuts through with fresh, grassy notes. Together, they create a filling that feels luxurious without needing many ingredients. These cups earn as much praise as my brie, cranberry and walnut squares or my ham, mustard and cheddar pockets.
Where I serve them
I’ve made these for Christmas parties, birthdays, and even brunch spreads. They’re quick to prepare yet look impressive on a platter, much like my lentil, carrot and cumin rolls or my blue cheese, pear and honey pinwheels. If you’re planning a spread, see 20 crispy puff pastry appetisers that are incredibly easy. For other bold flavours, my spiced lamb triangles are another surefire winner.
Ingredients (makes 12 cups)
- 1 sheet ready-rolled puff pastry (320g)
- 100g smoked salmon, thinly sliced
- 100g crème fraîche
- Juice of ½ lemon
- 1 tsp fresh dill, chopped (plus extra for garnish)
- 1 egg, beaten (for glazing)
- Black pepper
Ingredient notes
Choose good-quality smoked salmon, the flavour carries the whole bite. Trimmings are fine if you’re on a budget, as they’ll be chopped into small pieces anyway. Crème fraîche should be full-fat for best texture. Low-fat versions can split when mixed with lemon juice.
Equipment needed
A muffin tin works best for shaping pastry cups. Pressing pastry squares into the wells creates neat little baskets. A piping bag (optional) makes it easy to fill cups neatly with crème fraîche. Otherwise, a spoon works fine.
Instructions
Preheat the oven to 200°C (fan 180°C). Grease a muffin tin lightly.
Cut puff pastry into 12 squares and press into the muffin tin to form cups. Brush edges with egg wash. Bake for 10–12 minutes until puffed and golden. Remove and cool.
In a bowl, mix crème fraîche with lemon juice, dill, and black pepper.
Once pastry cups are cool, spoon or pipe in the crème fraîche mixture. Top with a curl of smoked salmon and extra dill. Serve chilled.
Cooking techniques explained
Blind baking the cups before filling keeps them crisp. If you add the filling first, the pastry won’t cook through properly. Adding lemon juice to crème fraîche gives lightness but should be done gradually, tasting as you go to balance acidity.
What to serve with smoked salmon pastry cups
They pair beautifully with Champagne or sparkling wine as part of a drinks reception. They’re also lovely at brunch alongside scrambled eggs and bagels. For a larger spread, serve with spiced lamb triangles or blue cheese pinwheels for variety.
Wine and beer pairings
Champagne is the classic choice, its acidity and bubbles lifting the richness of smoked salmon. A crisp Sauvignon Blanc also works, with grassy notes that echo dill. For beer, try a Kölsch for light refreshment, or a wheat beer with citrus undertones that pair nicely with lemon and salmon.
FAQs
Can I make these ahead?
Yes, bake pastry cups a day ahead. Fill just before serving to keep them crisp.
Can I use sour cream instead of crème fraîche?
Yes, though crème fraîche is richer and less sharp.
Can I freeze them?
You can freeze pastry cups but not the filling. Fill only when ready to serve.
Why did my cups puff unevenly?
They may not have been pressed evenly into the tin. Use a glass base to press them flat.
Can I add capers?
Yes, a few capers on top add extra tang and saltiness.
Tips for success with smoked salmon pastry cups
Cool pastry completely before filling, warmth melts crème fraîche and spoils texture. Don’t overfill cups. A small spoonful of crème fraîche plus a salmon curl looks neat and tastes balanced.
Recipe variation suggestions
Swap smoked salmon for gravadlax to add a sweet, dill-cured flavour. For a vegetarian twist, use roasted peppers or cucumber ribbons instead of salmon. Pastry cups can be baked and stored in an airtight container for two days. Fill just before serving. Do not reheat once filled.
Puff Pastry Cups with Smoked Salmon, Dill and Crème Fraîche
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 100 g smoked salmon thinly sliced
- 100 g crème fraîche
- ½ lemon juiced
- 1 tsp fresh dill chopped (plus extra for garnish)
- 1 egg beaten (for glazing)
- Black pepper
Instructions
- Preheat the oven to 200°C (fan 180°C). Grease a muffin tin lightly.
- Cut puff pastry into 12 squares and press into the muffin tin to form cups. Brush edges with egg wash. Bake for 10–12 minutes until puffed and golden. Remove and cool.
- In a bowl, mix crème fraîche with lemon juice, dill, and black pepper.
- Once pastry cups are cool, spoon or pipe in the crème fraîche mixture. Top with a curl of smoked salmon and extra dill. Serve chilled.