Smoked Salmon Puffs

Looking for something to take to your next party or cookout?  Check out these gorgeous little beauties: Smoked Salmon Puffs.  My boyfriend smokes his own salmon every summer so I’m always on the look-out for new ways to use it.  Smoked salmon is tasty, but it’s nice to be able to do something with it other than eat it by itself all the time.  I found this recipe in a book on smoking salmon and it’s a WINNER – I made it for a family cookout last summer and the first platter was gone before they ever made it to the table!

Salmon Puffs

When I make food to share at a party, I generally look to finger food because it’s easy to eat – no mess and no utensils necessary.  Of course, I also want it to be delicious!  This recipe fits the bill perfectly.  The smoked salmon puffs are simple and easy so I can make them for informal occasions such as cookouts.  They also look and taste impressive, making them appropriate for more formal gatherings such as holidays and special occasions.  Their ease and versatility makes them one of my go-to recipes for entertaining.

Smoked Salmon Puffs

Prep Time: 5 minutes

Cook Time: 35 minutes

Serves: ~2 dozen puffs


4 tbsp. Butter
1/2 c. Lemon-lime Soda (I use Sierra Mist Natural)
1/2 c. Flour
2 eggs
Salmon Filling
3/4 c. flaked Smoked Salmon
4 oz. Whipped Cream Cheese, at room temperature
1 tbsp. thinly-sliced Green Onions

1.  Put the butter in a saucepan and melt over medium heat.   Once the butter has melted, add the lemon-lime soda and bring the mixture to a boil.  (It can be a little hard to tell when it’s boiling due to the soda’s carbonation, but once it’s bubbling vigorously you’ve heated it long enough.)  Remove the pan from the heat and add your flour, stirring with a wooden spoon.

2.  Once the flour is mixed in, add the eggs, one at a time, stirring after each addition.  Once you’ve completely worked the eggs in, the dough should look something like this.  I will say this is one of the most unusual dough textures I’ve ever worked with so don’t worry if it’s not what you normally expect from a dough.

Puff Dough

3.  Using a teaspoon, drop the dough onto a baking sheet.  There’s enough butter in the dough that you really shouldn’t need to grease the pan.  If you made the dough right, the dough balls should hold their shape pretty well.  The rounder and taller they are before you bake them, the better they’ll come out.  Cook at 375°F for 15-20 minutes until the puffs are lightly golden brown.

Drop Dough

4.  While the puffs are cooking, make your salmon filling.  Combine the smoked salmon, whipped cream cheese, and green onions in a bowl.  Stir together until the filling is well blended then season lightly with salt and pepper.

Salmon Filling

5.  When your puffs are done, they should look like this.  Allow them to cool slightly (I leave them on the pan).  You want them to be cool enough to handle but still warm.

Cooked Puffs

6.  Once the puffs have cooled, split them using a bread knife.  I don’t cut them all the way through to leave a little hinge on one side of the puffs.  Once all the puffs are cut, fill them with the salmon mixture and serve!

Salmon Puff Platter

These tasty little bites will be a crowd-pleaser and earn you tons of compliments… don’t expect to have any leftovers to bring home!


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