Pin it
In my little eatery, my tiny salmon and avocado puff pastries are a real hit during happy hour. I came up with this idea one evening when I wanted to jazz up some leftover salmon from lunch service. The mix of my crispy puff pastry with tender salmon and creamy avocado has now become a must-have on my menu.
Wonderful texture play
What I love about these small bites is how the textures work together. The snap of my puff pastry gives way to a smooth salmon and avocado filling. In my kitchen, I always throw in some fresh dill and a few black sesame seeds - that's the little something extra that makes them stand out.
What goes in my pastries
- Puff pastry: 1 homemade roll
- Salmon: 150 g carefully picked
- Avocado: 1 perfectly ripe
- Cheeses:
- 3 spoonfuls of farm-style yogurt
- 2 spoonfuls of smooth cream cheese
- Seasonings and herbs:
- A nice bunch of garden dill
- Juice from one organic lemon
- Sea salt and freshly ground pepper
- For the top:
- 1 fresh egg yolk
- Toasted black sesame seeds
Getting started
- Working with the dough
- I roll out my puff pastry, sprinkle half with black sesame seeds, then roll over them to push them into the dough.
- Cutting shapes
- Using my favorite glass, I cut out neat circles and put them on my baking sheet lined with parchment paper.
- Baking them right
- I brush with egg yolk and pop them in my oven at 180°C for 10 minutes.
The tasty filling
- Mixing the good stuff
- I dice my salmon and avocado into small cubes, mix them with my cheeses, chopped dill, a squeeze of lemon, salt and pepper.
- Putting it together
- I gently open my still-warm pastries and fill them generously with my mixture.
Pin it
My insider tips
- For something different: Sometimes I swap salmon for marinated shrimp or my homemade preserved tuna.
- My citrus twist: I often add grated organic lemon zest to the filling.
- To wow guests: I use star or heart-shaped cookie cutters for special occasions.
Frequently Asked Questions
- → Can you prep these ahead of time?
Bake the puff pastries the day before and keep the filling ready 2-3 hours prior. Assemble just in time to keep them crispy.
- → How do I pick the right avocado?
The avocado should be ripe but firm. It should give in slightly when pressed but not feel too soft or mushy.
- → Can I swap out fresh salmon?
Sure! Smoked salmon works great, adding a stronger flavor. Just adjust the seasoning since it’s naturally salty.
- → How do I keep the avocado from browning?
Lemon juice prevents browning. Make the filling just before serving for the best result.
- → What texture should the pastries have?
They should come out golden and crispy. Undercooking leaves them soft, and overcooking makes them dry.