These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.
Wild-caught Alaskan salmon is, by far, my favorite animal-based protein. Salmon is sustainable, delicious, and perfect for any occasion – from elegant wedding reception to late night pajama party.
Besides being a delicious and environmentally conscious choice, few foods contribute so much to your health as [wild caught] Pacific salmon. Salmon has a long list of proven health benefits:
- Provides a good source of vitamins, proteins, and minerals
- Helps maintain insulin levels in the body
- Reduces your risk of cardiovascular disease
- Improves memory and efficacy of brain functions
- Helps prevent macular degeneration
- Reduces risk of colon, prostate and kidney cancers
- Aids in maintaining healthy skin and hair
Salmon can even help you sleep!
In the upcoming weeks, I’ll be featuring a number of delicious salmon recipes, and I thought I’d kick off the party with these luscious little easy-to-make salmon canapés.
Smoked Salmon Pastry Cups
Print Recipe Pin RecipeIngredients
Salmon Filling
- 8 ounces mascarpone cheese*
- 1/4 cup heavy whipping cream
- Dash Worcestershire sauce
- Dash hot pepper sauce or Sriracha
- 6 ounces smoked salmon chopped
- 1 tablespoon chopped fresh dill
- 1 teaspoon fresh lemon zest
Pastry Cups
- 2 sheets puff pastry barely thawed
- 1 egg beaten
Instructions
Salmon Filling:
- In a medium bowl, whip together mascarpone, whipping cream, Worcestershire sauce, and hot pepper sauce until smooth and light.
- Fold in chopped salmon, dill, and lemon zest.
- Put filling into a pastry bag and set aside. (A Ziploc bag will work too.)
- Pastry Cups
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper.
- Lay puff pastry out on a floured surface. DO NOT ROLL OUT!
- Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across. Put these circles on the prepared baking sheet.
- Cut the second puff pastry sheet into small circles (the same size). Cut a small circle out of the middle of each one of these circles. Save the small circles!
- Brush each of the circles on the baking sheet with beaten egg.
- Place one "donut" pastry circle on top of each of the egg-washed circles.
- Brush the top of the donut circles with egg-wash.
- cut small decorative shapes from remaining puff pastry, to be used as garnish.
- Bake in preheated oven for 20 minutes, or until golden brown. Remove from oven and place on cooling rack. Allow to cool completely.
- Pipe each pastry cup full of filling. Garnish with fresh dill and small pastry shapes.
Notes
* Yes, you can substitute cream cheese. 😊
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
I use every bit of puff pastry dough that I can. You can use the extra dough to create lovely little garnishes and accents!
Erin @ Platings and Pairings says
February 22 atThese look so, so good Renée! I love the addition of marscarpone cheese, and the puff pastries are the perfect vessel!
Marlynn [UrbanBlissLife] says
February 22 atRenée, I LOVE this dish! It is so beautiful and sounds like something I would not be able to stop eating. What a great dish to make when having friends over! Sharing this one for sure. Thanks!
Catherine says
February 22 atThese look so pretty and fancy. I love the tiny garnishes, too! We used to use the leftover scraps of dough to make pretty designs for our pies, but I never thought to do it like this!
Ruth says
February 23 atWow! So fancy. : )
Debbie @ Cooks with Cocktails says
February 26 atThese appetizers are so elegant looking. I can’t wait to try them at my next get together we are all bring appies and I am going to bring these puppies.