Puff Pastry Cups with Smoked Salmon, Dill and Crème Fraîche
Flaky puff pastry cups are filled with smoked salmon, dill, and crème fraîche for elegant appetisers. Golden, crisp, and refreshing, they’re simple to prepare, ideal for brunch, parties, or festive spreads, and always look impressive on a platter.
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.
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.
Nutrition
Calories: 114kcalCarbohydrates: 8gProtein: 4.8gFat: 7gSaturated Fat: 2.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.4gCholesterol: 18mgSodium: 185mgPotassium: 95mgFiber: 0.4gSugar: 0.3gVitamin A: 140IUCalcium: 25mgIron: 0.5mg
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