Smoked Salmon Puffs

Smoked Salmon Puffs
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 1/2 cup
    (125 mL)

    chopped red onion

  • 1/2 cup
    (125 mL)

    crumbled feta cheese

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    capers, drained

  • 10 oz
    (300 g)

    smoked atlantique salmon cut into strips

  • 3 cups
    (750 mL)

    spinach trimmed and washed

  • Salt and pepper to taste

  • 1 box
    (411 g)

    puff pastry

  • 1

    egg, beaten


Preheat oven to 375°F (190°C).

Rinse feta cheese under cold running water and set aside.

Sauté onion in oil for 2 min. Add capers and cook 1 min.

Add smoked salmon strips and cook 3 min. Add spinach and cook 1 min. Season and set aside.

Roll puff pastry dough into 2 rectangles measuring 16 in. x 8 in. (40 cm x 20 cm). Cut each rectangle into 2 squares.

Put salmon mixture in the centre of each square. Top with crumbled feta.

Brush edges of squares with egg wash. Bring edges together to form a bundle.

Brush bundles with egg wash and put on a baking sheet.

Bake about 15 min. or until pastry is cooked and golden brown.

Serve with asparagus.

Source: Metro

Wine and meal pairing

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Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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